Fry the bacon until crisp. Set aside to cool, then crumble.
In the same frying pan add the oil to the bacon grease and brown the beef that has been seasoned with salt and freshly ground black pepper and dusted with the flour. Brown the meat in batches so it does not steam and gets crispy brown on all sides. Place the browned beef on a plate and keep warm.
Deglaze the pan with beef broth, scrape the bits from the frying pan and add that to a large stock pot unless already in one like my trusty Le Crusset, which can go from stove top to oven.
Add the butter, mirepoix of onions, celery and carrots and cook over medium heat, stirring to keep from sticking. Sprinkle this aromatic vegetable mixture with the flour and stir to coat and brown for a few minutes to initiate a roux base.
Next add the burgundy, beef stock, garlic, thyme bunch wrapped in twine, bay leaves and potatoes, return the beef to the pot and stir to incorporate completely. Cover and simmer on low for 3 hours.
To the pot add the crumbled bacon and the cut green beans, stir. Cook for 15 more minutes uncovered to reduce and thicken the gravy if too thin, cover if thick. Remove the bay leaf and serve in individual bowls garnished with freshly chopped parsley.