Oven-Baked Beef Stew

Yield:	10 Servings
Categories:	Soups

4	lb	Sirloin, cut in 1x2" cubes
2	c	Pinot noir or other hearty red wine
1/2	lb	Thickly sliced bacon, cut in 1/2" pieces
2	tb	Olive oil
2	lg	Onion, chopped
2		Carrots, scraped and sliced thin
1/4	c	Butter
1/4	c	All-purpose flour
4	c	Chicken broth
2	lg	Garlic cloves, sliced thin
2	ts	Tomato paste
1 1/2	ts	Salt, or to taste
1/2	ts	Pepper, or to taste