In large enameled cast iron pot over medium heat cook bacon until crispy.
Remove bacon and set aside on a paper towel.
Next add garlic, carrots, onions and herbs to the pot and brown off until veggies are caramelized.
Once veggies are almost cooked add in tomato paste and cook for a few minutes, then remove veggies and set aside.
Season Cubed beef then add to the pot and brown all sides. Once your beef has a nice sear deglaze the pot with your red wine, beef stock and Worcestershire.
Scrape up all this little brown bits off the bottom and sides of the pot then add your veggies and bacon back into the pot
Make sure your meats and vegetables are almost completely submerged then bring to a simmer before putting a lid on the pot and placing it in a 350 degree F. oven
While your beef is in the oven sauté mushrooms in butter just until soft but not fully cooked and set aside.
Stir every 30 minutes for about 2 hours until Beef is fork tender but not totally shredding apart
Add in mushrooms and cook uncovered for 15-20 minutes to reduce liquid
Let your pot sit covered on the stove for 10 minutes so the flavors can combine and the sauce will come together
Notes
this is great on its own but you could definitely serve over mashed or riced cauliflower to balance the richness of the beef.