Cook the Bacon in a Dutch oven over medium heat until crispy, about 5–7 minutes. Remove and set aside.

Sear the Beef seasoned with salt and pepper in the bacon grease over medium-high heat for 4–6 minutes on each side.

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

Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.

Combine beef broth, crushed tomatoes, thyme, rosemary, and Italian seasoning; add bacon back.

Nestle the seared beef in the pot; optionally, simmer on stovetop 2–4 hours or bake at 275°F (140°C) for 3–4 hours.

Once tender, check seasoning, discard bay leaves, and serve over creamy polenta or mashed potatoes.