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 diced 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. Remove and set aside.

Add the onions, carrots, and mushrooms to the pot and sauté until softened, about 5 minutes.

Sprinkle flour over the vegetables and stir to combine. Slowly add the reserved marinade and beef broth, stirring to prevent lumps. Return the beef and bacon to the pot.

Bring to a simmer, then cover and reduce heat to low. Cook for about 2 to 2.5 hours, until the beef is tender.

Garnish with fresh parsley before serving. Enjoy with crusty bread or over mashed potatoes.