In a large skillet, cook bacon over medium heat until browned and crispy. Remove to a paper towel lined plate, reserving the bacon drippings in the pan.

Add beef pieces to a large plastic bag and add flour. Seal bag and shake/massage beef and flour to coat all the pieces.

Increase heat to medium-high and brown beef in bacon drippings, cooking about 2 minutes per side, until browned. Remove to bottom of slow cooker and top with most of the bacon pieces.

Pour the red wine in the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Pour the liquid from the skillet into the insert of a slow cooker.

Add all other ingredients (onions through black pepper) to the slow cooker and stir to combine.

Cover and cook on low for 7-8 hours.

The last 30 minutes before serving, mix 2 Tbsp butter and 2 Tbsp flour until smooth, then add to crockpot. Stir, cover and continue cooking 30 minutes to an hour, until sauce has thickened to your liking.

Remove bay leaf and thyme stems and serve hot, topped with the reserved bacon pieces.