4 pieces of bacon
2 lb. stew meat
1 c. red wine
1 c. water
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. pepper
2 cloves garlic, chopped
1 bay leaf
6 carrots, cut in 1" pieces
2 med. onions, cut in fourths
1 c. black olives
Cooked noodles
Snipped parsley

Cook bacon on medium heat in Dutch oven until crisp. Remove and drain. Leave drippings in pan. Cook beef until brown on all sides, about 15 minutes. Drain. Add wine, water, thyme, rosemary, pepper, garlic and bay leaf.

Heat to boiling, reduce and simmer, covered, 1 hour. Stir in bacon, carrots, onions and olives. Simmer, covered until beef and vegetables are tender, about 1 hour. Remove bay leaf. Serve over noodles. Sprinkle with parsley.