In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.

Season the beef chunks with salt and pepper, then dredge them in flour, shaking off any excess.

In the same skillet with the bacon fat, brown the beef chunks on all sides. Work in batches to avoid overcrowding the skillet. Once browned, transfer the beef to the slow cooker.

Add the chopped onion, sliced carrots, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.

Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the skillet. Add the tomato paste, and dried thyme. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.

Cover the slow cooker and cook on low for 6-8 hours, or until the beef is very tender.

About 1 hour before the beef is done, add the halved potatoes and cremini mushrooms to the slow cooker. Continue cooking until the vegetables are tender.

Once the beef and vegetables are cooked, skim off any excess fat from the surface of the sauce.

Serve the slow cooker beef bourguignon garnished with the crispy bacon and chopped fresh parsley. This dish pairs well with crusty bread, mashed potatoes, or buttered noodles.