In a bowl, measuring cup, or blender, combine the beef broth, red wine, gluten-free all-purpose flour, tomato paste, Italian seasoning, black pepper, and sea salt. Pour this mixture into the slow cooker and add the bay leaf. Use a wooden spoon or rubber spatula to give everything a big stir.

Remove the beef from its packaging and place it on a cutting board. Pat the beef dry with a paper towel to remove any excess moisture. Chop beef roast into 2-inch cubes. Sprinkle the beef cubes with sea salt.

Heat a large skillet over medium heat and cook the bacon until crispy. Transfer the bacon to a cutting board. Once it is cool enough to handle, chop the bacon and add it to the slow cooker.

Keep the skillet with the bacon fat on the stove top over medium-high heat (or increase the heat to high if needed) and carefully place the beef chunks on the hot surface in a single layer. Depending on the size of your skillet, this may require 2-3 batches.

Sear the beef for 3-4 minutes on two sides, or until golden-brown. Transfer the seared beef to the slow cooker.

Secure the lid on the crock pot. Slow cook on High heat for 4 to 5 hours or Low heat for 6 to 8 hours. For thicker stew, add a cornstarch slurry with 1 tablespoon cornstarch and two tablespoons cold water in the last hour of cooking.

Serve beef bourguignon as is in a big bowl, or serve it with side dishes such as brown rice, pasta noodles, green peas, etc. Egg noodles or mashed potatoes are customary for serving.