In a large Dutch oven, over medium heat, cook bacon until crisp.
Salt and pepper the beef and add to the skillet and sear on each side for 2 – 3 minutes.
Add the red wine to the Dutch oven, scraping down the brown bits on the side.
Allow it to simmer and reduce and slowly add chicken broth, tomato sauce, and soy sauce.
Slowly whisk in the flour.
Add garlic, thyme, carrots, potatoes, and mushrooms to the Dutch oven.
Give it a good stir, bring to a boil and then reduce heat to low.
Simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
Garnish with fresh parsley and serve with mashed potatoes, if desired.
