Slow Cooker Boeuf Bourguignon

3 lbs. Stew Beef, cubed
4 oz. Pancetta
1 large onion, chopped finely
2 cups carrots, peeled and sliced thinly
1 cups red potatoes, chopped
3 cloves of garlic, minced
2 Tbsp. butter
Salt and pepper, to taste
1/2 lb. mushrooms, sliced
1 1/2 cup Clos du Bois Cabernet Sauvignon
1 Tbsp. tomato paste
Bay leaf
1 tsp. thyme

Crisp the pancetta in a skillet. Add beef to pan until browned on both sides. Set the meat aside. Cook onion, garlic, mushrooms and carrots and season with butter, salt and pepper. Add all ingredients, except the mushrooms, to your slow cooker, adding the wine last. Cover your pot, and cook on low for 7-9 hours. Sauté mushrooms and add to stew before serving. Enjoy with Clos du Bois Cabernet Sauvignon.