Combine wine, TABASCO® Sauce, cloves, bay leaf, 1 clove garlic and peppercorns in deep dish. Add beef cubes; toss to coat. Marinate in refrigerator 1 hour, stirring every 15 minutes.
Cook bacon in ovenproof casserole or Dutch oven over low heat 2 to 3 minutes. Remove bacon to small dish with slotted spoon. Heat bacon drippings in casserole until very hot.
Thinly slice remaining 1 clove garlic. Remove beef from marinade and pat dry with paper towel. Add beef and garlic to casserole; cook over high heat until beef is dark brown on all sides. Add bacon, marinade, beef stock, salt and thyme; bring to boil and cook 10 minutes. Reduce heat and simmer about 30 minutes.
Preheat oven to 350°F. Add carrots, onions and mushrooms to beef mixture; bake 1-1/2 hours or until beef is tender. Stir in peas and adjust seasoning. Sprinkle with parsley; serve with noodles.
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