3 c. cubed cooked beef
3 tbsp. all-purpose flour
1/2 lb. bacon (about 12 slices) cut in 1" pieces
1 can (10 1/2 oz.) condensed beef broth
1 tsp. paprika
1 tsp. leaf tarragon, crumbled
1 can about 1 lb. red kidney beans, drained
1 can chick peas, drained
1 can (12-16 oz.) whole kernel corn, drained
1 c. chopped celery

1. Shake beef cubes with flour in a paper bag to coat evenly.

2. Saute bacon until crisp in a large pan.

3. Remove and drain on paper toweling. Pour off all fat then return 2 tablespoons to pan. Add beef cubes and brown, remove. Stir any remaining flour into dripping in pan, then stirring constantly until mixture thickens and boil 1 minute.

4. Spoon beans, chick peas, corn and celery into a shallow 8 cup baking dish. Top with browned beef cubes and bacon. Pour sauce over. Bake in oven (350 degrees) for 30 minutes or until bubbly hot. Beef and bacon, plus 4 vegetables, bake in a tarragon seasoned sauce.