March 2nd Beef Stew

Ingredients:

2 cups red wine
1 15 oz can chopped tomatoes
1.5 to 2 pounds stew beef
2 medium onions
3 cloves of garlic
Vegetable oil
2 slices of bacon
1 cup flour
Salt pepper
Ziplock bag
4 medium to large potatoes
3 carrots
1 cup boiling water
1 beef bouillon cube
3 celery stalks
2 bay leaves


Place the 2 cups wine in a sauce pan and bring to a steady boil.  Continue boiling until the wine has been reduced to one cup.  Set aside.

Add one bouillon cube to 1 cup of boiling water.  Set aside.

Place 1 cup of flour in a Ziplock bag.  Add pepper and salt.
Coat the cubes of beef by placing them in the bag and shaking until the beef is evenly coated.
Remove the beef from the bag an set aside.

Place a couple tablespoons of oil in a Dutch oven and heat on medium.  Add the bacon strips (lay flat) and fry until the bacon is fully cooked then remove the bacon and set aside.

Place the beef in the Dutch oven brown the cubes.  You may need to do this in two or three batches.  Do not crowd the beef in the Dutch oven. You also may need to add more oil if the pan begins to dry out.

While the beef is browning, chunk up the two onions and the garlic cloves.  When the beef has been removed from the Dutch oven, add the onions and garlic an brown them lightly.

While the onions are browning, peal and cube the potatoes.  Also peal and chunk up the carrots.

When onions are lightly brown add the following to the Dutch oven:
- Beef
- Bacon
- Carrots
- Potatoes
- Wine
- Bouillon broth
- Celery
- Bay leaves
- Tomatoes

Sprinkle with pepper and cover.  Simmer on the stovetop for 2 hours (checking occasionally to assure it does not dry out. ) Alternatively place in oven at 320 F for 2 hours.

Serve with good bread.