Starting with a cold (large frying) pan, render the bacon pieces down to almost crispy.

Turn the heat down to medium and add the onions. Stirring often so they don't brown.

As they begin to soften, add the garlic and peppers. Stirring often.

As the onions begin to turn translucent, add the mushrooms.

Once the mushrooms have started to turn brown, remove from the pan and put into the dutch oven.

Heavily dust the cubes of beef with rub and, in batches, brown them in the frying pan (I keep a small container of bacon fat to add to the pan for when it gets a bit dry), and place in the dutch oven.

Deglaze the pan with a bit of stock and add to the dutch oven. Add the fresh and dried oregano, S&P to taste, the remaining stock and the tomato paste. Stir to mix.

Put the lid on the dutch oven and bake for 1 1/2 hours at 350°F.