Begin by cutting your beef chuck into bite-sized cubes. This ensures the meat cooks evenly. Season it with salt and pepper generously. Then, dust the chunks with flour; this will help in thickening the sauce later.

Using a skillet, cook the chopped bacon over medium heat until crispy. This adds a smoky flavor. Once browned, transfer the bacon to the slow cooker but save the fat in the skillet.

In the same skillet, sear the beef in batches until browned on all sides. This caramelization gives depth to the flavor. Don’t overcrowd the skillet; you’ll want to achieve that lovely brown crust.

After browning the meat, add the minced garlic to the skillet and stir for about 30 seconds until fragrant. Now, pour in the red wine and scrape the bottom of the skillet. This is where you'll gather all those wonderful browned bits. Bring it to a simmer and then pour the mixture into the slow cooker.

Now it’s time to layer the remaining ingredients in the slow cooker. Add the bay leaf, tomato purée, thyme, carrots, mushrooms, and baby potatoes.

Then, in a separate bowl, mix the soy sauce and chicken stock. Pour this mixture over the ingredients in the slow cooker.

Cover the slow cooker and set it on low for about 8 hours or high for around 4 hours. This is the wonderful part when your kitchen fills with amazing aromas.

Once the time is up, remove the bay leaf, and stir everything together. Adjust the seasoning if needed. Serve hot, garnished with fresh parsley. Enjoy!