Beef Crockpot Bourguignon Recipe II

1 lb of bacon; fried crisp & grease reserved
1 bottle of red wine
1 lb of onion; minced
1 lb of celery
Salt and pepper
1 bay leaf
1 lb of carrots; sliced
Shallots; chopped
1/2 c of flour
2 garlic cloves; chopped
3 lbs of beef; cubed

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the bacon ’til brown. Remove the bacon from heat and transfer to a platter with paper towels to drain excess fat. Set aside.

Combine the cubed beef with flour in a medium-sized bowl. Saute beef in the oil that was previously used for the bacon. Saute ’til meat is brown. Remove from heat. Drain. Transfer to a platter with paper towels to drain excess fat.

Saute onions, celery, garlic, and shallots for 1 minute in the oil that was previously used for the beef and bacon. May need to add a bit more oil, as necesary. Remove from heat.

Transfer vegetables to crockpot together with bacon and beef. Stir in the salt, bay leaf, and pepper. Cover with lid. Set heat to low. Cook for 8-10 hours.

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