8 bacon slices
1 tsp. garlic, finely chopped
2 c. water
3 lb. stew meat
Pepper to taste
1 green pepper, julienne
Salt to taste
1 1/2 c. onions, finely chopped
1 c. carrots, scraped and sliced
1/4 c. red wine vinegar
1/2 tsp. salt
1 c. rice, uncooked
1 1/4 c. beef stock

In a skillet, cook the bacon over medium heat until most of the fat is rendered and is slightly crisp. Remove the bacon with a slotted spoon, reserve it and pour off all but a thin film of the fat from the skillet. Add the onions and stirring occasionally, cook them for 3 to 4 minutes or until they are translucent, then add the garlic and carrots and cook for 5 to 6 minutes longer.

Return the bacon to the skillet, stir in the water and the vinegar, add the beef cubes, the salt and pepper. Reduce the heat to the lowest point and simmer, covered for about 1 hour. Gradually stir in the rice, green peppers and 1 cup of the beef stock. Bring the liquid to a boil then reduce the heat and cook for 20 minutes (covered) or until the rice is tender but NOT mushy. Taste for seasoning. If at any time the rice becomes too dry, add the remaining stock. This is a meal in itself and needs only the accompaniment of a green salad and dessert.