1In a large Dutch oven cook bacon till crisp. Put flour salt and pepper and dried thyme in a pepper bag. add cubed meat. Shake till meat is covered.
Remove cooked bacon from Dutch oven and drain on papper towel Brown beef in bacon grease on all sides.
2Once meat has been browned. Add beer, wine, tomato paste, parsley, onion, bay leaf and what is left in the bag of flour mix..
Bring to a boil. then reduce heat and simmer for 1 1/2 hours, partially covered.
3Remove bay leaf. Then add potatoes, garlic, and carrots. At this point I add 1 teaspoon of hot sauce, you can leave it out. I like my stew with a bite.
Partially cover and simmer for one hour more.
Serve over cooked egg noodles