Add diced bacon to a large skillet over medium- high heat and cook, stirring occasionally, for 3 minutes or until crispy. Use a slotted spoon to remove bacon from the skillet and add to a 6- quart slow cooker.

Season stew meat with salt and pepper and sear on all sides then add to slow cooker.

Add vinegar and beef broth to the same skillet and stir to remove any browned bits from the pan. Whisk in tomato sauce, soy sauce and flour and bring to a simmer, whisking continuously, until combined then pour over meat in slow cooker.

Add carrots, potatoes, mushrooms, garlic and thyme to the slow cooker and mix to combine. Cover and cook on low for 8-10 hours.