Beef Burgundy in the Crock Pot

Beef Burgundy in the Crock Pot Six slices bacon, cooked and chopped 2 pounds round steak, cubed 1/4 cup flour 2 tablespoons olive oil 1 medium onion, chopped 1 tablespoon minced garlic 1 cup burgundy wine (or other dry red wine) 1 cup beef broth 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 8 ounces baby carrots 1/2 bag egg noodles Dredge beef and flour. In a skillet over medium-high heat, brown meat in batches in olive oil. Remove beef to crockpot and add chopped bacon over the top. Do not clean out skillet. In same skillet you cooked the beef in, sauté onion and garlic until soft. Add wine and beef broth and deglaze the pan. Add salt and pepper and bring to a gentle boil. Add carrots over bacon, poor contents of skillet over everything. Stir and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Serve over egg noodles.