Chop all the meat and produce, except the potatoes. Set a large soup pot over medium heat. Then add the chopped bacon and brown it.
Once the bacon is cooked add the chopped onions, celery, and garlic. Sauté for 5 minutes to soften. Then push the vegetables to the sides of the pot and add in the beef chunks. Stir and brown for another 5-10 minutes.
Next add in the carrots, mushrooms, stewed tomatoes with juices, Italian seasoning, beef broth, red wine, 2 teaspoons salt and 3/4 teaspoon ground black pepper. Stir, and break the tomatoes up a little with a wooden spoon. Then cover and bring to a boil.
Let the beef stew simmer for about 30 minutes. Then peel and chop the potatoes and stir them into the pot.
Cover and allow the stew to continue simmering on medium to medium-low for another 60-90 minutes, until the beef is very tender. Stir occasionally. When ready to serve, stir in the chopped parsley. Then taste, and salt and pepper if needed.
Start on the stovetop to brown the bacon, sauté the vegetables, and brown the beef as seen above.
Then transfer it to a large slow cooker, and add all remaining ingredients, except the parsley.
Cover, and slow cook on low for 8-10 hours, or on high for 4-6 hours. Stir in the parsley when ready to serve.
Instant Pot Instructions:
Reduce the entire recipe by half. (Use our Servings Slider in the recipe above to adjust the ingredient measurements.)
Sauté the bacon, onions, celery, and garlic in the Instant Pot for 5 minutes.
Then add all ingredients and set on Pressure Cook High for 20 minutes.
Perform a Quick Release. Once the button drops, it's safe to open the lid.