Heat a cast iron skillet or heavy pan over medium-high heat. Add chopped bacon and cook 5-7 minutes until crispy. Remove bacon with a slotted spoon and set aside, leaving fat in the pan.
5 slices bacon
Pat beef chunks dry with paper towels. Season with salt and pepper. Sear beef in batches in bacon fat, 2-3 minutes per side until deep brown crust forms. Avoid crowding pan. Transfer seared beef to slow cooker.
2.5 lbs beef chuck roast, 5 slices bacon
Add ½ cup red wine to hot pan. Scrape browned bits with wooden spoon. Simmer 2 minutes to burn off alcohol, then pour over beef in slow cooker. Add remaining red wine, beef broth, garlic, thyme, bay leaves, and cooked bacon. Stir to combine. Cook on low 3-4 hours.
2.5 lbs beef chuck roast, 5 slices bacon, 4 cloves garlic, 4 sprigs fresh thyme, 2 bay leaves, 1.5 cups red wine, 2 cups beef broth
Add carrots and onions to slow cooker. Stir gently to submerge. Continue cooking on low another 3-4 hours until beef reaches 190°F and shreds easily with a fork.
4 medium carrots, 2 medium yellow onions
Sauté mushrooms separately in a skillet with butter over medium heat 5-7 minutes until golden. Add mushrooms to slow cooker in last 30 minutes of cooking.
8 oz mushrooms, 2 tbsp butter
Mix flour or cornstarch with cold water to make slurry. Stir into stew 15 minutes before serving to thicken sauce. Remove thyme sprigs and bay leaves before serving.
1 tbsp flour
