In a large skillet or Dutch oven set to medium heat, cook bacon bits until crisp. With a slotted spoon, transfer bacon to slow cooker. Add beef to the skillet. Sear beef for 6-8 minutes, turning once. Transfer to the slow cooker. Top with potatoes, mushrooms, carrots, onion, garlic cloves and thyme. Stir to combine ingredients.
Add red wine to the skillet, scraping down brown bits on the side. Simmer and reduce by about half. Pour in chicken broth, tomato sauce and soy sauce; stir well and bring to a simmer. Pour into the slow cooker, over vegetables and beef.
Cook on Low heat for 6-8 hours, or high for 3-4 hours, until beef and vegetables are fully cooked and tender. Top with chopped fresh herbs of your choice.
Disclosure: This recipe was created for Holland House Cooking Wines. All opinions are my own.