Cooking for family of 8 necessitated doubling recipe - also tweaked a bit to suit my style:
Cooked in French Oven (enameled cast iron) - cuts cooking time by 1/2
Used Stock instead of Broth (find Stock a more flavorful recipe alternative to broth)
Mixed salt and pepper in small plastic zipper-sealed bag prior to sprinkling handfuls on beef to ensure even coverage
Used entire pkg of carrots
Used THICK cut bacon strips as one previous reviewer commented on this ingredient's lack of flavor contribution (wish recipe was clearer as far as thickness and whether to use flavored (maple, etc) or unflavored bacon - I used pre-packaged THICK, BUTCHER CUT, unflavored)
Found it helpful chopping bacon & onions simultaneously in food processor
Used Gourmet Freeze-Dried Garlic (1/4 tsp = 1 clove fresh - doubling recipe calling for 2 cloves minced, used 1 tsp Freeze-Dried)
Omitted mushrooms (although I like them, kids & hubs not big fans)
Used Syrah for Dry Red Wine (find using addt'l broth instead of wine gives less rich flavor to recipes)
Also used (& doubled) Bay Leaf and Thyme suggestion by previous reviewer Aug2295
Having 6 children under 13 yrs., usually try to do prep work on Slow Cooker recipes night before - for this recipe, only able to slice carrots submerging in cold water in covered casserole dish storing in fridge - hand-sliced carrots for thicker slices since directions indicated cooking carrots and vegetables in skillet until carrots tender (thought thicker slices likely required as food processed slices are thinner cooking to tender much faster - wish recipe was clearer as far as thickness of sliced carrots)
Cooking now - will update and give stars after dish is fully cooked and served - have to say, smells FABULOUS! Loving this recipe so far - as always, though, truth will be in the tasting. =) (Only thing is, think will try putting meat in French Oven w/o precooking in skillet or adding flour as another reviewer suggested yields more tender meat - to preserve flavor, would put meat juice from packages of stew meat into skillet w/veggies, garlic, paste and wine)