In a large bowl, combine the beef, red wine, garlic, thyme, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Remove the beef from the marinade (reserve the marinade) and pat dry. In the same pot, brown the beef in batches over medium-high heat. Set aside.

In the same pot, add onions and carrots. Sauté until softened, about 5 minutes. Add mushrooms and cook for another 5 minutes.

Sprinkle flour over the vegetables and stir to combine. Gradually add the reserved marinade and beef broth. Bring to a simmer.

Return the beef and bacon to the pot. Cover and simmer on low heat for about 2 hours, or until the beef is tender.

Taste and adjust seasoning if necessary. Serve hot with crusty bread or over mashed potatoes.