Measure out the 3 cups of Zinfandel so you can pour yourself a glass to enjoy while you cook!
Preheat oven to 400°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 5 minutes, until it starts to lightly brown.
Sear the beef on all sides in the Dutch oven with the bacon. Once browned, remove the bacon and beef and set aside.
Add the sliced carrots and diced potatoes to the pot, cooking in the fat until browned.
Add the bacon and beef back to the pot. Season with salt, pepper and sprinkle with flour. Place Dutch oven without the lid on in the preheated oven for 5 minutes.
Remove from the oven, toss the meat and vegetables andplace back into the oven for 5 additional minutes.
Reduce oven heat to 325°F. In the pot, add the wine and beef stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, minced garlic and thyme.
Bring to a simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
Cook egg noodles of choice and top with the prepared beef bourguignon.