Beef Bacon Stew

Beef Bacon Stew serves 8 to 10

8 oz bacon, chopped, divided 3 TBL flour 1 tsp salt 1 tsp pepper 3 lbs stew meat or beef chuck cut into pieces 3/4 lbs cremini mushroons, halved 4-5 carrots, peeled, cut into 1 inch pieces or 3/4 lb baby carrots 1 med yellow onion, chopped  3 cloves garlic, minced 1 cup dry red wine 1 cup beef broth  2 TBL tomatoe paste 1 TBL fresh rosemary 
In a large frying pan on meduim heat cook the bacon, stir ocasionally, until crisp 5-7 minutes.  Transfer bacon to a paper towel.  Leave half the dripping in the pan.  Pour other half of drippings in a small heatproof bowl.  Set aside bacon and drippings and pan. In a resealable plastic bag, combine flour, salt, and pepper.  Place beef in bag, seal bag, and shake to evenly coat with flour mixture.  Return the frying pan to med-high heat.  When dripping are hot, add half the beef and cook, turning once, until well browned, about 5 minutes on each side.  Transfer to a slow cooker.  Repeat with the remaining beef, add reserved drippings if needed.   Scatter mushrooms, carrots, onions, and garlic on top of beef. Return pan to med-high heat and add the wine, broth, and tomatoe paste.  Mix well, bring to boil, stir to scrape up the browned bits on the bottom of pan.  Pour over the veggies and beef.  Cook on high for 4 hours or 8 hours on low.  Stir in the half of the bacon and rosemary.  Cook, uncovered, on high heat setting for 10 minutes longer to thicken the sauce slightly.  With reserved bacon, garnish stew by scattering a teaspoon of bacon over the top of stew before serving.  *I serve over mashed potatoes.  See recipe box for mashed potatoes recipe.  *I put remaining tomatoe paste in a plastic freezer bag.  Freeze and use later.