From Robin Miller's Robin To The Rescue cookbook. Can be frozen for up to 3 months. Thaw overnight in the fridge or in the microwave for 5-7 minutes on Low. Reheat in a large saucepan or microwave for a few minutes on High.
In a large stockpot or Dutch oven over medium high heat, cook bacon until browned and crisp. Remove from pan with a slotted spoon and set aside to drain on paper towels.
Season beef all over with salt and pepper. Place flour in a shallow dish, add beef and turn to coat evenly, tapping off any excess. Add beef to hot pan and cook until golden brown on all sides, about 5 minutes total. Add garlic and cook for 1 minute. Add thyme and cook for 1 minute, until fragrant. Add wine and bring to a simmer. Add broth, tomato paste, carrots, onions and reserved bacon and bring to a simmer. Reduce heat to medium low and continue to simmer until beef is cooked through and sauce thickens, about 20 minutes.
Add peas and simmer for 1 minute, until hot. Ladle beef mixture into bowls or over egg noodles and serve.
For slow cooker: Fry bacon and brown beef as directed. Remove beef from pan and transfer to a slow cooker. Add remaining ingredients, except peas. Cover and cook on High for 4 hours or Low for 6-8 hours. Add peas and cook for 5 minutes to heat through.