In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon and drain on paper towels, leaving the fat in the pot.

Sear the beef in the same pot for 4-6 minutes on each side until browned. Remove beef and set aside.

Sauté chopped onion, diced carrot, and diced celery for 7-10 minutes until softened.

Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Pour in beef broth and crushed tomatoes, scraping browned bits. Add herbs and bacon.

Return beef to pot and add bay leaves, ensuring it's submerged in sauce.

Choose cooking method: simmer on stove for 2-4 hours, bake at 275°F for the same duration, or use slow cooker for 8-10 hours on low.

Adjust seasoning before serving and remove bay leaves.