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Slice the carrots and mushrooms, halve the potatoes, and roughly chop the garlic, onion, and bacon. Cut the beef brisket into chunks.
Heat a skillet over medium-high heat and cook bacon until crisp. Transfer to the slow cooker.
Season the beef with salt and and add to the skillet. Sear on each side for 2-3 minutes. Transfer to the slow cooker.
Add garlic, onion, and mushrooms to skillet and saute for 3-4 minutes. Add the red wine, soy sauce and tomato paste, scraping down any bits on the side. Add to slow cooker.
Add carrots, potatoes, beef stock, and thyme to the slow cooker. Give it a stir and cook on low until beef is tender for 6-7 hours or high for 3-4. Garnish with fresh parley and serve.
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