3 lb. lean beef cubes, cut from a chuck roast
2 medium onions, chopped (about 2 c.)
4 medium carrots, diced (about 2 c.)
3 cloves garlic, minced
2 bay leaves
1 tsp. thyme
1 tsp. salt or to taste
1/4 tsp. pepper
1 bottle (750 mL) dry red wine
1 (13 3/4 oz.) can beef broth
4 slices bacon, quartered

Place all ingredients in order given in heavy Dutch oven or large casserole with a tight fitting lid. Cover and refrigerate overnight. Remove from refrigerator and bake in a 300°F oven for 3 hours or until the meat is tender. Cool and refrigerate overnight. Before serving, remove from refrigerator and skim fat off the top. Remove bay leaves. Heat on stove until hot and bubbly. Serve over cooked noodles, or in soup bowls with crusty French bread. If you like, the stew can be thickened with a mixture of flour and water, added to the stew as it simmers on the stove.

Yields 10 servings.