Follow this sequence to get the best texture and flavor:

1. Cook the bacon
   In a large skillet over medium-high heat, cook the diced bacon for 5 to 7 minutes or until crisp. Remove and drain on paper towels, then transfer to your slow cooker.

2. Brown the beef
   Season the beef cubes generously with salt and pepper. In the same skillet (with rendered bacon fat), brown beef in batches—2 to 3 minutes per side—so each piece gets a sear. Don’t overcrowd. Transfer browned beef pieces to the slow cooker.

3. Deglaze and build the sauce
   Pour the red cooking wine into the hot skillet. Use a spatula to lift all the flavorful browned bits from the bottom of the pan—those little bits pack a punch of rich taste! Let the wine reduce slightly for a few minutes.
   Next, slowly whisk in the chicken broth, tomato sauce, and soy sauce. Then whisk in the flour until smooth (this thickens the sauce). Once the mixture is uniform and starting to thicken, pour it into the slow cooker over the bacon and beef.

4. Add vegetables and aromatics
   Into the slow cooker, add garlic, thyme, sliced carrots, baby potatoes, and mushrooms. Stir gently to combine, ensuring the sauce coats everything.

5. Cook low and slow
   Cover and cook either on LOW for 8–10 hours or HIGH for 6 hours—until the beef is really tender and the flavors are melded.

6. Finish and serve
   Just before serving, taste and adjust seasoning (salt, pepper). Garnish with fresh chopped parsley. Serve over mashed potatoes, egg noodles, or with crusty bread.