Vicki's Crockpot Beef Stew

This was a really good beef stew, but it didn't come out the way I wanted it to, which was more like beef borgignon.  Oh well, it was delicious anyway, and very beefy :).  I always love making things in the crockpot, because I have way more energy in the morning, and then when dinner rolls around, I am ready to go without any extra work.  This came to about 250 calories per serving, and we all gave this an 8.  Here's what to do:

3 slices thick cut pepper bacon, diced
2 lb beef stew meat, well seasoned
2 T flour
1 onion, chopped
1 carrot, peeled and chopped
1 T tomato paste
1 T butter
1/2 c mushrooms, chopped
thyme, rosemary, salt and pepper
1-2 c red wine
3-4 c beef broth
2 T tapioca

In a pan, crisp the bacon, then set it aside.  Toss the beef with the flour, then in the same pan as the bacon, brown the meat on all sides.  Set it aside.  In the same pan, cook the carrots and onions, season them and allow them to soften, mix in the tomato paste, allow the tomato paste to cook a little, then pour the veggies into the crock.  Place the bacon and beef on top of the veggies.  Deglaze the bacon cooking pan with the red wine, allowing the wine to reduce a little, then add in the thyme and rosemary, and pour the wine over the beef.  Add in the beef broth and tapioca, just enough broth to cover the meat completely.  In the same pan, cook the butter and mushrooms, seasoning them and allowing them to soften.  Place them in the crock, turn it to low, then cook for at least 8 hours.  About 1/2 hour before serving, turn the heat to high, and take off the lid to allow the liquid to reduce a little.  Serve.