Beef Bourguignonne

1. In a large cooking pot, cook the bacon. Reserve the drippings. Remove the bacon from the pot. 2. Dredge the beef in the flour and cook in two batches in the bacon drippings, just until browned. Add oil if you don’t have enough drippings. Remove the beef. 3. Add the onions and garlic to the pan and cook until soft. 4. Pour in the beef broth and stir to get the browned bits from the bottom of the pot. 5. Add the beef and bacon back in. Pour the wine over the top, just until it covers the beef. Add the seasonings. Bring to a boil and then reduce the heat and simmer for an hour. 6. Add the carrots and simmer 30-45 minutes more.