2 stalks celery
1 green pepper, chopped
1 lg. onion
2 to 3 potatoes
6 slices bacon
Carrots
2 1/2 lb. stew meat
Salt & pepper
1 bay leaf
10 1/2 oz. can beef broth
Dry red wine
2 cloves garlic, minced
Pearl onions
Sliced mushrooms
2 tsp. flour
2 tsp. paprika
3 shakes soy & Worcestershire sauces
Inch parsley
Shake hot pepper
1 can tomato paste
1 can plus 1/2 c. of water

Fry bacon, drain and crumble (save drippings). Brown beef, garlic, onion and green pepper in drippings. Sprinkle with salt and pepper. Add broth, 1 cup water, wine, crisp vegetables and all the spices. Cover and simmer 1 1/2 hours or until beef is tender. Add remaining vegetables and simmer 1/2 hour. Blend 1/2 cup water and flour. Push meat and vegetables to one side and stir into sauces. Cook and stir until thickened.