1. Cook the bacon in a large Dutch oven over medium-high heat until it is cooked and golden brown, about 8 minutes. Transfer the bacon to a plate with a slotted spoon. Using salt and pepper, season the beef. Working in two batches and flipping as needed, sear the meat until golden brown, 8-10 minutes. Serve the beef with the bacon on a platter. 2. Add the onion to the pot and simmer for 4-5 minutes, or until softened and caramelized. Pour in the wine and stir well, scraping up any fond from the bottom of the pot. Cook for 2-3 minutes, or until the liquid has somewhat reduced. 3. Combine the stock, potatoes, carrots, mushrooms, and thyme with the seared beef and rendered bacon. Bring to a boil, then turn down to a low heat. Cook for 2 hours, covered, until the beef is cooked. 4. In a small dish, whisk together 3 tablespoons water and cornstarch until smooth; add into stew and cook for 5 minutes, or until thickened. Season with salt and pepper before dividing among bowls and serving with mashed potatoes.
