Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
(Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
Crumble the bacon; set aside.
Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
Add more beef broth if it becomes too dry as the potatoes cook.
Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
Mix in Herbes de Provence 15 minutes prior to serving.