4 to 5 bacon slices
2 lb. stew beef
all-purpose flour
salt and pepper
2 lg. onions, chopped
1 clove garlic, chopped
1/2 c. water
1/2 c. beef broth
1 c. canned tomato sauce
12 peppercorns
3 whole cloves
1/4 c. parsley
1 bay leaf
1/2 c. burgundy wine
1 stalk celery, sliced
3 carrots, sliced
2 lg. potatoes, cubed

In large frying pan brown bacon which has been cut in half. Remove to side dish. Brown stew beef which has been dried with paper towels in hot fat, after rolling in a mixture of flour, salt and pepper. Shake excess flour off beef. When browned, remove from pan. Brown onions and clove of garlic. Remove and set aside.

Add to pan water, beef broth, tomato sauce, peppercorns, cloves, parsley and bay leaf (broken into bits or left whole). Scrape bottom of pan and let simmer for 5 to 10 minutes. Add the burgundy. Place wine mixture, bacon, beef and garlic-onion in casserole dish and cover tightly. Bake slow at 225°F for 3 to 4 hours. Stir once in a while. Add wine or beef broth if dry.

Remove from oven and let stand at room temperature overnight (important!). Place in freezer or refrigerator. Freezes well.

When ready to serve, warm to room temperature and heat through in slow oven. Cook vegetables separately from meat, then add. Do not overcook the celery, carrots and potatoes.

Submitted by: Christa Snyder