(Note, the following step is recommended for best flavor, but is optional. If preferred, move on to the next step without searing the meat.) In a large skillet, heat the olive oil over medium heat. Add the beef and cook for 2 minutes, until browned.

Transfer the beef to a 4- to 6-quart slow cooker. Add the cooked bacon, pearl onions, carrot, mushrooms, and garlic. Add the beef broth, red wine, tomato paste, and bay leaves.

For a thicker sauce, in a small bowl, combine the xanthan gum with 2 tablespoons of water and mix until completely dissolved. Add the mixture to the slow cooker.

Stir well to combine the ingredients in the slow cooker.

Add the thyme, sea salt and black pepper. Cover and cook on LOW for 8 hours.

Serve topped with additional thyme for garnish, if desired.