1/2 lb. pearl onions
1 lb. carrots
1 1/2 lb. new potatoes
2 cloves garlic
6 slices bacon
2 lbs. stew beef
Salt & pepper
1 tbsp. flour
1/2 tsp. dried thyme
1 tbsp. tomato paste
2 c. red wine
2 tbsp. chopped parsley

Blanch onions in boiling water to loosen skins, about 1 minute. Drain and peel. Peel carrot, cut into quarters lengthwise, then into 1/2 inch pieces. Cut potatoes in half or if large into quarters. Mince garlic. Cut bacon into 1 inch pieces. Cook in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon. Drain on paper towels.

Sprinkle meat with salt and pepper and brown in bacon fat. Remove. Add carrots, potatoes in pot, brown. Remove. Add onions and cook until soft and beginning to brown. Remove. Heat oven to 325 degrees. Return beef to pot. Sprinkle with flour and stir until well coated. Add garlic, thyme, tomato paste, wine, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer on top of stove. Cover and put in the preheated oven. Cook 2 hours. Skim fat and stir in veggies, cook until meat and veggies are tender, about 1 hour. Crumble bacon on top. Serves 6.