1 large Ribeye Steak, about 1 ¼ pounds, cut into bite sized pieces 3 strips thick sliced bacon 7 oz Papardelle pasta noodles 1/3 cup all purpose flour 1 T garlic powder 3 large carrots, cut on the diagonal about 1-1½ “ long 1/2 cup pearl onions, peeled 6 shitake or porcini mushrooms, cut into slices 2 stalks celery, cut into 1-1½ “ pieces 2 or 3 cloves garlic, peeled and sliced thin 1 thyme bundle, tied at center 1 T fresh basil, chopped small 2-3 T tomato paste 2 T brandy 3/4 cup dry red wine 1/2 cup beef broth 2 pinches red pepper flakes 2 pinches salt 1 T red wine vinegar several sprigs fresh parsley