Do Ahead: Place the dried beans in a large bowl. Cover with water by 2 inches. Soak overnight to hydrate the beans for cooking. When ready to start cooking, drain off excess water.
Preheat the oven to 350 degrees F. Prep all ingredients: Cut the beef roast into 1-inch cubes. Chop the bacon into thin bite-size pieces. Peel and chop the onion. Slice the celery and carrots into small pieces. Quarter the mushrooms. Cut the sun dried tomatoes into thin strips. Peel and mince the garlic.
Set a large 7-8 quart stock pot over medium heat and add the bacon. Once the bacon is mostly cooked through, add in the beef cubes. Brown the beef on all sides, about 5 minutes. Then add in the chopped onions, celery, carrots, mushrooms, and garlic. Sauté for 5-7 minutes, stirring occasionally, to soften the vegetables.
Add the beans, diced tomatoes, sun dried tomatoes, Italian seasoning, beef broth, red wine, 4 teaspoons salt, and 1 teaspoon black pepper. Stir and cover with a heavy lid.
Carefully move the pot into the oven. Cook for 3+ hours, until the beans and beef are soft. Sprinkle bread crumbs over the top. Place back in the oven without the lid for 15 minutes, or until the breadcrumbs are toasted. Serve warm!
NOTES: Without the breadcrumbs, this is a gluten-free recipe.