• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.
• Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
• Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion and carrots, and cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
• Stir in beef stock, thyme and bay leaves. Return steak to the Dutch oven. Bring to a boil; reduce heat and simmer until flavors have blended and stew has thickened, about 30 minutes.
• Remove thyme sprigs and bay leaves. Stir in mushroom onion mixture, bacon and parsley until warmed through, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.

for the mushroom onion mixture

• Melt butter in a large cast iron skillet over medium high heat. Add mushrooms and onions, and cook, stirring occasionally, until tender, about 5-6 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute; season with salt and pepper, to taste.