Cook bacon until crispy in stove top-compatible slow cooker insert or in a skillet set over medium heat. Using a slotted spoon, remove the bacon from the slow cooker insert (or skillet) and set aside. Add the beef to the bacon drippings, along with the flour and Stone House Seasoning. Stir to coat the beef and then cook the beef until it is well-browned, about 6 minutes.
Transfer the slow cooker insert over to the slow cooker and add bacon your bacon. If you do not have a stove top-compatible insert, you’ll transfer the crispy bacon and cooked beef from your skillet into the slow cooker.
Add in the mushrooms, carrots, onions, red potatoes, and onion. Then, add the tomato paste, fresh thyme, bay leaves, burgundy (or your favorite hearty red wine), and beef broth. Set timer for 6 to 8 hours on the low setting.
Prep-Ahead: Brown your bacon and beef through steps one and two of the instructions. Add in the ingredients as listed in step 3. Cover the slow cooker insert and place into the refrigerator overnight. The next morning, remove the insert from the refrigerator and place into the slow cooker. Set the timer for 6 to 8 hours on the low setting.Make-Ahead: Allow the slow cooker beef bourguignon to cool. Place into the refrigerator in an airtight container and store for up to 5 days.Freezer Friendly: Allow the slow cooker beef bourguignon to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.Beef Stock or Beef Broth: I prefer to use beef stock as I believe it adds more flavor. If you do not have beef stock, you can substitute with beef broth in equal amounts.