3 lbs. stew beef, cut in cubes
6 slices bacon
3 onions, sliced
2 celery stalks, sliced
3 carrots, sliced
1 c. uncooked rice
1 c. white wine (optional)
2 c. beef stock
1 1/2 c. peeled chopped tomatoes
2 tsp. salt
1/2 tsp. pepper
2 cloves garlic
1 bay leaf

Cook bacon in fry pan until crisp. Place in casserole dish. Cook beef in bacon fat. Place in casserole dish. Saute carrots, celery and onions in fat for 5 minutes. Add to meat.

Cook rice in fat until lightly browned. Reserve. Add wine to pan and add to casserole. Add spices and beef stock. Cover and bake in 325 degree oven for 1 hour. Add tomatoes and rice and bake until rice is cooked (add more water if necessary).