In large stock pot cook bacon over medium high heat until crisp. Remove bacon and set aside. Salt and pepper the beef and add to the pot. Sear beef on each side - about 2-3 minutes. Add red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce. Slowly add chicken broth, and tomato sauce. Slowly whisk in the flour. Add garlic, carrots, potatoes, and mushrooms to the pot. Stir and cook on low until beef is tender - about 8-10 hours or on high for 6-8 hours. Garnish with parsley and serve with rolls or bread.
Recipe by The Gingham Apron at https://www.theginghamapron.com/beef-bourguignon/