1
Sauté bacon on low heat until the fat melts, about 4 minutes. Add celery and cook on medium-low heat until soft, about 8 to 10 minutes. You are looking for brown crusty bits here.
2
Increase heat to medium-high; add meat (beef), season with salt and pepper and sauté until browned, stirring every so often.
3
Drain some of the fat (I usually just take a spoon and "spoon out" the grease into a bowl), then add bouillion and water and cook until it reduces down, about 3 to 4 minutes.
4
Add tomato paste. Cover and reduce heat.
Cook stirring occasionally for 1-2 hours.
5
Add cream and water. Cook for 45 more minutes.
6
When finished cooking, adjust salt and pepper and serve.
