1 1/4 lb Beef for stew; cubed 1"
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
4 sl Bacon; diced 1"
1 lg Onion; thinly sliced
2 3/4 c Water
1 tb Red wine vinegar
1 cl Garlic; minced
1 Beef bouillon cube
1 1/2 c Carrots; cut diagonally
- about 1/2" thick
Combine flour, salt, and pepper; dredge beef. Cook bacon in Dutch oven
until crisp; drain on absorbent paper and reserve. Brown onion in
drippings 3 or 4 minutes. Remove with slotted spoon to small bowl,
reserve. Brown beef in remaining drippings. Pour off drippings. Add
water, vinegar, garlic, and bouillon cube. Cover tightly and cook
slowly 1-1/2 hours. Add carrots and continue cooking, covered, 40
minutes. Add reserved onion and continue cooking for 10 minutes, or
until beef and vegetable are tender. Stir in reserved bacon.
