Start by cutting the beef chuck into 1-inch cubes and coat with a mixture of flour, salt, and pepper.

Heat olive oil in a skillet over medium heat and cook the bacon until crispy, then set aside.

In the same skillet, brown the floured beef in batches until crusty, then set it aside with the bacon.

Sauté the onion and carrots in the same skillet, adding minced garlic until fragrant.

Transfer the browned beef, bacon, and sautéed veggies to the slow cooker. Add wine, beef broth, tomato paste, thyme, and bay leaves.

Cover and cook on low for 7-8 hours, adding mushrooms in the last hour.

Once done, remove bay leaves, adjust seasoning, garnish with parsley, and serve hot.