A scaled-down version using smaller beef cubes for a faster weeknight dinner.
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In a large skillet or small Dutch oven, cook the diced bacon over medium heat until crispy, then remove with a slotted spoon.
Season the small beef cubes with salt and pepper, then sear them in the bacon fat over high heat until browned on all sides.
Add the carrots, mushrooms, and pearl onions to the pan, sautéing for 4 minutes until the vegetables begin to soften.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant, then sprinkle the flour over the mixture and stir to coat.
Pour in the red wine and beef broth, scraping the bottom of the pan to release any browned bits (fond).
Add the thyme sprigs and the cooked bacon back into the pan, then bring to a gentle simmer.
Cover and cook over low heat for 25-30 minutes, or until the small beef cubes are tender and the sauce has thickened.
Stir in the butter at the very end for a glossy finish and serve over mashed potatoes or buttered noodles.
