What order would you do this?

I am wanting to make a dish, basically a variation of beef bourguignon.

I need to brown my beef and bacon (and render the fat). I also want to deglaze with wine.

I also want to sautée the vegetables well.

I'd like to sautée the vegetables in the bacon grease.

I'm thinking....

1. Bacon
2. Vegetables (remove once sautéed and set aside)
3. Beef
4. Deglaze

Any better idea?