Add the diced bacon into a dutch oven, heat on medium heat and cook until crispy. Use a slotted spoon and transfer the bacon to a paper towel lined plate, leaving the bacon fat in the dutch oven.

Meanwhile, toss the meat with 3/4 teasepoon kosher salt and 1/2 teaspoon black pepper. Once combined, sprinkle in the flour and toss to combine.

Work in batches, searing the meat until deeply golden on all sides. Transfrer to a clean platter and repeat with remaining beef. Set off to the side for a moment.

Once the meat is browned, add the mushrooms, celery, onions with a pinch of kosher salt. Stir and cook for 5 to 6 minutes. Add in the garlic and cook for 1 minute.

Add the beef back into the pot with any juices that have accumulated on the plate. Pour in the wine and broth, scraping the brown bits up from the bottom of the pot.

Lastly toss in the herbs, cover and bring to a boil. Reduce to medium-low to low and simmer for 2 to 3 hours or until the meat is tender.

Before serving, while the stew is still simmering, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Stir while pouring it in, cook until thickened.

Lastly add in the bacon and taste and season with kosher salt and black pepper to taste.