Ingredients:
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

Directions:
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.

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