Coat beef in flour, shaking off excess.

Heat olive oil in a large saucepan over medium-high heat.

Working in batches, cook beef until browned.

Remove beef from pan and set aside.

Add onion, garlic, and bacon to the same pan.

Cook until bacon is crispy.

Add tomato paste and cook, stirring, for 1 minute.

Return beef to pan along with beef stock, crushed tomatoes, and Worcestershire sauce.

Bring to a boil, then reduce heat and simmer, covered, for 1 hour, stirring occasionally.

Add potatoes, sweet potato, and red pepper to pan.

Simmer, uncovered, stirring occasionally, for 30 minutes, or until beef is tender.

Season to taste with salt and pepper.

Serve sprinkled with fresh thyme.