In a large, leak-proof plastic bag, mix together the flour, salt, and pepper. Add the beef and shake it well to coat all the meat. Let this sit for 30 minutes in the refrigerator.

in a heavy stockpot or dutch oven, cook the bacon over medium-high heat, stirring frequently until the bacon is crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside.

Add enough olive oil to the bacon drippings to equal 2 Tablespoons of oil. Reheat the oil and add half of the meat chunks to the pot. Shake off any excess flour as you add the meat to the pot. cook, stirring frequently, until the meat is browned. Remove the meat with a slottted spoon and place in a bowl.

Repeat until all the meat is cooked, adding more olive oil, if necessary.

In necessary, add more olive oil to brown the onions. Cook and stir the onions for 5 minutes or until they begin to brown. Stir in the garlic for 1 minute and then add the tomato paste. Return the beef, bacon, and any remaining flour on from the beef bag to the pot. Stir well and add the chicken broth, beef broth, and wine. Stir in the bay leaves, thyme, and paprika. Bring to a boil, reduce heat, and simmer, covered, for 1 1/2 hours or until meat is tender. Stir occasionally.

Stir in the potatoes, squash, carrots, and celery. Return to a boil and reduce heat to a simmer. Simmer, covered, for 20 minutes or until all the vegetables are tender. Add more beef broth if stew seems dry.

Serve immediately with fresh parsley.