In a large skillet, cook the diced bacon over medium-high heat for 5-7 minutes, or until it's crisp and golden. Once done, transfer the cooked bacon to the slow cooker, leaving the bacon fat in the skillet for the next step.

Season the beef chuck cubes with salt and pepper. Working in batches if necessary, add the beef to the skillet with the bacon fat and brown the pieces on each side for 2-3 minutes. Once browned, transfer the beef to the slow cooker to join the cooked bacon. I like to let the beef develop a deep brown crust for extra flavor.

Pour the red wine into the skillet and use a spatula to scrape up any brown bits from the bottom—these add rich flavor to the sauce. Let the wine simmer for a couple of minutes to reduce slightly. Gradually stir in the chicken stock, tomato puree, and soy sauce. Slowly whisk in the flour, making sure there are no lumps. Once combined, pour the sauce over the beef and bacon in the slow cooker.

Add the minced garlic, chopped fresh thyme, sliced carrots, baby potatoes, and sliced mushrooms to the slow cooker. Stir everything gently to combine with the beef, bacon, and sauce. I always like to use fresh thyme here for a bold, herby flavor.

Cover and cook the mixture in the slow cooker on LOW for 8-10 hours or on HIGH for 6 hours, until the beef is fork-tender and the vegetables are cooked through. Occasionally check to ensure there's enough liquid; if it looks too thick, you can add a splash of water or stock.

Once the stew is ready, serve hot and garnish generously with chopped fresh parsley for a vibrant finish. I like to pair this dish with creamy mashed potatoes to soak up all the delicious sauce.