Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 5 clove garlic, smashed; 3 fresh bay leaves; 2 large carrots, peeled and cut in large pieces; 2 pieces of celery, cut in large pieces; 1 large onion, peeled and quartered; 1 750-ml bottle of red wine, burgundy; 4 lb beef chuck, cut into 1 inch chunks; 2 Tbsp olive oil, extra virgin; 1 pinch kosher salt; 1/2 c ap flour; 8 oz bacon, cut into 2 inch pieces; 1 lb mushrooms, cremini or white button, quartered; 2 carrots, large peeled and cut in 1/4 inch pieces; 2 celery, cut in 1/4 in pieces; 2 clove garlic, chopped finely; 1 large onion, diced; 1/4 c tomato paste; 3-4 c beef stock, unsalted; 2 fresh bay leaves; 1 bunch fresh thyme; 1 lb red potatoes, quartered