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1 or 2 slices bacon
2 lbs. stew beef
1 1/2 cloves chopped garlic
1 lg. chopped onion
1 bouillon cube in 1 c. hot water
3 whole cloves
8 oz. can tomato sauce
1/4 c. chopped parsley
1/2 bay leaf
1/2 c. sherry or acid white wine
6 each potatoes, carrots, celery stalks; cut up

Saute bacon in large skillet over a slow fire. Brown meat over quick fire in drippings. Sprinkle with seasoned flour.

Combine and heat until boiling: garlic, onion, tomato sauce, bouillon cube and water, cloves, parsley and bay leaf.

Place meat in heavy saucepan. Pour ingredients over. Simmer covered 4 hours. After 3 hours add wine.

Cook separately vegetables until nearly done. Add last 15 minutes of cooking time.

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