Beef Bourguignon With Farfalle

Ingredients

• 3 pounds stew beef, cubed
• 1 pound farfalle bow-tie pasta
• 2-3 cups beef stock
• 3 cups red wine (cabernet)
• 5 carrots, chopped
• 4 slices bacon, cut into strips
• 4 cloves garlic, minced
• 2 onions, finely chopped
• 2 bay leaves
• 3 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon cloves
• Kosher salt and freshly ground pepper, to taste