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1 pound bacon -- cooked, and grease reserved
3 pounds beef -- cubed
1 bottle red wine
1 pound onions -- chopped
1 pound celery
1 pound carrots -- chopped
2 garlic cloves -- chopped
Chopped shallots -- (optional)
1 bay leaf
Salt -- to taste
Freshly-ground black pepper -- to taste
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Sauté 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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