Heat the oil in a large skillet. Add the bacon and onions and cook until the bacon is crisp and the onions are tender. Transfer the bacon and onions to a slow cooker with a slotted spoon, reserving the bacon drippings in the skillet.
Add the mushrooms and meat to the skillet and cook for five minutes, stirring occasionally, until the meat is browned. Transfer the meat and mushrooms to the slow cooker.
Sprinkle the meat with the salt, pepper, and garlic. Add the carrots to the slow cooker.
Mix the tomato paste, red wine, broth and tapioca in a small bowl. Pour this mixture over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on low for 6 to 8 hours, or until the meat is tender and the sauce is thickened. Serve with gluten-free noodles or mashed potatoes.