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