1/4 c. bacon bits
1/4 c. flour
Salt and pepper
2 1/2 lbs. beef in 2 inch cubes
1/4 c. olive oil
3 c. chopped onion
2 lg. cloves garlic, chopped
1 1/2 c. orange juice
1 c. dry red wine
3/4 c. canned tomato puree
2 beef bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 bay leaves (do not eat)
4 med. potatoes (chunked)
5 med. carrots (chunked)
2 tbsp. chopped parsley
1/2 cabbage head
3 stalks celery

Coat beef cubes in flour, salt and pepper mixture. Brown meat in olive oil on high heat, then add to stew pot. Saute onion and garlic until golden. Add all ingredients to stew pot. Bring to boil, reduce heat and simmer for 1 hour or until vegetables and meat are tender. Stir occasionally. Remove bay leaves, sprinkle with parsley. 6-8 servings.