Heat a large skillet over medium-high heat. Once the pan is hot, add the bacon. Cook the bacon until crispy and then transfer to a paper towel lined plate.

Meanwhile, season the beef cubes well with salt and pepper.

In one layer (careful not to crowd), add beef cubes. Sear for 1-3 minutes, then flip, and sear another 1-3 minutes or until seared on all sides. Transfer to the slow cooker and repeat with the remaining beef, working in batches until all the meat is seared and placed into the slow cooker.

Add the bacon, onion, celery, garlic, and mushrooms to the slow cooker. Tuck the sprigs of thyme and the bay leaves in between the vegetable-meat mixture. Add the broth and wine— the liquid should almost completely cover the mixture (about ¾ of the way), so add more as needed.

Cover the slow cooker and cook on high for 4 hours. After 4 hours, add the carrot noodles quickly and then cover. Cook for another 1 hour or until beef is tender and pulls apart.

When done, give everything a big stir to combine and remove the bay leaves. Serve in bowls and garnish with parsley and red pepper flakes, if desired.