My project for today....not sure which wine to use though...off to the
liquor store.... And since this isn't truely beef bourguignon I think I'll
add a little brandy as well as putting a hold on the celery.

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Beef Bourguignon - Crock Pot



1 pound bacon; cooked, and grease reserved
3 pounds beef; cubed
1 bottle red wine
1 pound onions; chopped
1 pound celery (on hold)
1 pound carrots; chopped
2 garlic cloves; chopped
2 Chopped shallots; (optional) I'm using maybe 3
1 bay leaf
Salt; to taste
Freshly-ground black pepper; to taste
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 for LOW 8 to 10 hours. This recipe yields 6
servings.






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Yield: 6 servings

** Exported from Now You're Cooking! v5.77 **