Sear the meat and bacon

• Heat the olive oil in a Dutch oven and brown the bacon strips.
• Add the beef cubes and sear them on all sides until deeply browned.
• Remove the meat and bacon and set aside.

Sweat the vegetables

• Add the onions and carrots to the same pot and cook until softened.
• Stir in the garlic and tomato paste and cook briefly.
• Sprinkle over the flour and stir to coat.

Deglaze and simmer

• Pour in the red wine and beef stock, scraping the bottom of the pot.
• Return the meat and bacon, then add the thyme, bay leaf, salt and pepper.
• Cover and simmer gently until the beef is fork tender.

Cook the mushrooms

• Sauté the mushrooms in a frying pan until golden.
• Add them to the stew and simmer uncovered to thicken the sauce.

Serve

• Adjust the seasoning and serve hot, with pasta, salad, yogurt and applesauce as in a French school lunch.