1. Season beef with salt and pepper and set aside.
2. Place bacon in skillet (or stove-top safe slow cooker cookware) and cook over medium-high heat until bacon begins to brown.  Using slotted spoon, remove bacon and transfer to a large bowl.  Set aside. 
3. Cook onion and garlic in bacon fat over medium-high heat until soft and aromatic.  Remove to same bowl as bacon.
4. Add 1 teaspoon of oil to skillet and brown beef in batches, using remaining oil as necessary. Add browned beef to bacon and onion mixture and set aside.
5. Over medium-high heat, deglaze pan by adding red wine.  Stir until boiling, scraping up brown bits.
6. Add beef broth, tomato sauce, Worcestershire sauce, tomato paste, and crushed red pepper flakes.  Stir to combine.
7. Remove from heat and add beef, bacon and onion mixture as well as carrots and mushrooms.  Stir to combine.
8. Transfer mixture to slow cooker cookware (or keep in stove-top slow cooker cookware) and place in slow cooker base.  Cover and cook for 4 hours on HIGH, or 8 hours on LOW.
9. Finish by stirring in chopped parsley or use as a garnish.

Serves:  10-12