In a 5-quart slow cooker, combine wine, tomato paste and beef broth. Stir until tomato paste is broken and slightly blended.

In a skillet, cook bacon over medium-high heat until it is crispy. Remove the bacon (save the drippings in the pan) and put it in the slow cooker.

Using the bacon drippings, brown the stew meat on all sides in small batches. Once all meat is browned, add it to the slow cooker.

Add all other ingredients and mix well.

Cook on low, for eight hours.

Remove the bay leaf before serving.