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Cook the chopped bacon in a big pan until crispy. Put the bacon in your slow cooker.
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Sprinkle the beef chunks with salt and pepper. Cook them in the same pan with the bacon grease until they’re brown on all sides (about 2-3 minutes per side). Put the browned beef in the slow cooker.
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Pour the wine into the hot pan and scrape all the brown bits off the bottom with a wooden spoon. Let it bubble for a minute, then pour in the broth, tomato sauce, and soy sauce. Stir in the flour. Pour this sauce into your slow cooker.
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Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Stir everything together.
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Cover and cook on LOW for 8 hours or until the meat is super tender.
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Taste and add more salt and pepper if needed. Sprinkle with parsley if you want it to look fancy!
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Serve in bowls, over mashed potatoes, or with crusty bread for dipping.
Notes
- Use a wooden spoon to scrape the pan when you add the wine – those brown bits have tons of flavor!
- This tastes even better the next day, so don’t worry about making it ahead.
- If you want it even thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end.
