CROCKPOT BEEF BOURGUIGNON II

CROCKPOT BEEF BOURGUIGNON II
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in
flour, brown in bacon fat. Transfer meat from skillet to heated platter.
Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.
Gently combine beef, vegetables, bacon and half the wine. Add bay
leaf and salt and pepper to taste. Cook on low 8 – 10 hours.