Dust the beef with flour that has been seasoned with salt and pepper. Reserve all flour that is left after dusting for roux.
Dice the bacon and render it in a heavy stew pot.
Add the dredged beef and brown well over medium high heat.
Add the vegetables and reduce heat slightly and caramelize them slightly.
Add the reserved flour to make a roux and continue cooking until the roux begins to darken while stirring continuously.
Add the wine and stock and return to a full boil, then reduce to simmer.
Add the herbs and spices and continue simmering covered for about 1 and 1 ½ hours until the meat is very tender.
Serve with fresh French bread and a Frisbee salad.