In a large pot, heat 1 tablespoon of olive oil over medium heat. Add bacon and cook until crispy. Remove the bacon and set aside.

In the same pot, add the beef cubes in batches, and brown on all sides. Remove and set aside.

Add the remaining olive oil, onions, and carrots to the pot. Cook for about 5 minutes, or until the onions begin to brown.

Add the garlic and cook for another minute.

Return the beef and bacon to the pot. Sprinkle with flour and stir until the meat is evenly coated.

Add the beef broth, a handful of garlic, tomato paste, salt, and pepper. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 3 hours or until beef is tender.

In the last 30 minutes of cooking, add the mushrooms.

Adjust the seasoning, garnish with fresh parsley, then serve.