2 tbsp. olive oil
6 slices bacon, 1/8" thick & cut into 1" lengths
2 lbs. beef stew meat, cut into 1" cubes
Freshly ground black pepper to taste
10 small leeks, washed with 2" of green left on
6 carrots, peeled & sliced into 3" lengths
6 med. parsnips, peeled & cut into 3" lengths
2 tbsp. sugar
1 1/2 c. beef broth
1 1/2 c. burgundy wine
2 tbsp. unsalted butter
2 tbsp. red currant jelly
2 tbsp. dried thyme
8 small red new potatoes, cut in half
6 cloves garlic, minced
6 ripe plum tomatoes, chopped
1/2 c. Italian parsley or 1/4 c. dried parsley flakes

Preheat oven to 350 degrees. Heat olive oil in large skillet. Add bacon and cook until fat is rendered. Remove bacon to large heavy oven proof casserole. Brown beef stew meat in skillet in small batches, sprinkling with pepper. Place in casserole with bacon.

In same skillet, quickly saute leeks, carrots, parsnips, sprinkling with sugar to caramelize slightly. Remove from skillet and reserve. Add beef broth and wine to skillet and bring to a boil, scraping sides. Reduce heat and swirl in butter, currant jelly and thyme. Cook for 1 minute. Pour over beef in casserole. Add potatoes and garlic and bring to a boil. Cover. Place in oven and bake for 45 minutes. Remove from oven and add reserved leeks, carrots, parsnips, tomatoes and parsley. Stir gently. Adjust seasonings and bake in oven, uncovered for an additional 45 minutes or until beef is tender. Garnish with parsley. Serve with buttered noodles. 6 servings.