Crock Pot Bouef Bourguignon

• 2 lbs beef chuck, cut into chunks
• 14 lb smoked bacon, in one piece and cut into chunks
• sea salt & freshly ground black pepper
• 34 lb carrot, peeled and cut into chunks
• 1 bunch spring onions or 1 leek, cut into chunks
• 4 tablespoons butter
• 2 tablespoons flour
• 5 tablespoons cognac
• 750 ml red Burgundy wine
• 2 garlic cloves, peeled and thinly sliced

1. Sear the bacon and onions in the pan with butter,.
2. add those to the crockpot with the salt, pepper, garlic and carrots.
3. Then brown the meat and deglazed it with the cognac.
4. Placed that in the crock pot with the burgandy wine,
5. Cover and cooked on low for 5 hours, adding a little more flour at the end to make a thicker gravy.

beef chuck, bacon, salt, carrot, spring onions, butter, flour, cognac, wine, garlic

Taken from www.food.com/recipe/crock-pot-bouef-bourguignon-484000 (may not work)