Heat a large dutch oven. Cook bacon until crisp, then remove with a slotted spoon into a large bowl. Season Beef with Kosher Salt and saute in hot bacon grease. Sear the meat in batches, and place browned beef in the bowl with cooked bacon.
Saute Onions and Carrots for 3 minutes. Add garlic, cook for another minute until fragrant. Add mushrooms and cook down for 5 minutes.
Return beef and back back to the pot. Stir in tomato paste. Add red wine, broth, thyme and bay leaves. Bring to a boil. Then turn burner down to low, cover dutch oven with lid and simmer for 3 hours or bake in the oven at 300 degrees.
Serve warm over cauliflower mash, gluten free noodles or with boiled potatoes (which is what is traditionally served with this dish).
Check stew periodically during cooking time and give it a stir. At the end of the 3 hours, if there is still a lot of cooking liquid, I like to cook it on high and boil it down to cook off some of the liquid. This makes the soup more flavorful and intense in flavor. Do not add any salt until the very end. You may not need to add any because of the salty bacon, broth and salted beef. You can always add salt later, but you can't fix a salty dish.