May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.
Heat a large pot or dutch oven over medium-high heat. Chop the bacon into small pieces, and add to the pot. Cook for 2-3 minutes, until it has released some of the fat. Add the beef and stir to coat with bacon fat. Cook for 3-4 minutes until it has some colour. Add in the onions, mushrooms and garlic. Cook for another 4 minutes until soft and fragrant.
Pour in the red wine vinegar and mix well. Crumble in the stock cube. Add the thyme, and sprinkle in the cornstarch. Season with salt and pepper. Mix well and add the tomato paste. Add 2 cups of water (4 cups for 4 servings) to the pot along with the bay leaf. Wash and dice the potatoes into 1/2 inch pieces and add to the pot along with the carrots.
Bring the stew to a boil and then reduce heat and simmer, covered. Set a timer for 15 minutes.
Once the timer goes off, remove the bay leaf from the stew. Ladle the stew into serving bowls and enjoy!