Cook the turkey bacon either in a skillet on the stovetop or in the oven until crisp. Set the cooked bacon aside.

Heat 1 tablespoon of avocado oil in a large pot over medium-high heat. Pat the beef dry, then add to the pot and sear until browned on all sides. Remove the seared beef from the pot and set it aside.

Add the remaining 1 tablespoon of avocado oil to the same pot. Add the onions, carrots, garlic and mushrooms. Cook over medium heat for 5-8 minutes, stirring occasionally, until the vegetables are soft.

Return the seared beef to the pot with the vegetables. Add black pepper.

Sprinkle the flour over the beef and vegetables. Stir everything together well to coat, and cook for another 4-5 minutes.

Stir in the tomato paste, red wine, beef broth and thyme.

Follow the instructions for your chosen cooking method: Oven: Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid. Place in oven at 350°F for 2-3 hours, until beef is tender. Stovetop: Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid. Let it simmer for 2-3 hours, or until the beef is fork tender. Stir occasionally to prevent sticking. Slow Cooker: Transfer the entire mixture from the pot to your slow cooker insert. Cover and cook on LOW for 8 hours or on HIGH for 4-6 hours, until the beef is fork tender. Instant Pot: Transfer the mixture to the Instant Pot insert (if not already using it). Secure the lid and seal, then cook for 45 minutes. When the timer finishes, let the pressure release naturally. Do not use quick release.

At the last 15 minutes of cooking (or if using an Instant Pot, when it's done releasing its pressure), add the turkey bacon and onion pearls.

Remove thyme sprigs before serving.