Crockpot Beef Bourguignon

6 strips bacon
2-3 lb beef rump or chuck, cut into 1-inch cubes
1 medium carrot, sliced
1 small onion, sliced
Salt and pepper to taste
1 can beef broth
1 T tomato paste
1 t garlic powder
3/4 t thyme
1 bay leaf
1/2 lb small white onions
1/2 lb mushrooms
2 T butter
1/2 c red wine

Cook bacon until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef in crockpot. Brown carrot and onion. season with salt and pepper, stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on low 8-10 hours.  Saute mushrooms in butter and add with wine to stoneware an hour before serving.

To thicken, turn cooker to high. Combine 3 T flour with 3 T melted butter and stir into stew.