1/2 lb. diced bacon 2 to 3 lb. stew meat 5 carrots, sliced small can mushrooms or 1 c. fresh sliced small onion or onion flakes 2 bay leaves 1 c. beef bouillon 1/2 tsp. each: thyme, rosemary, summer savory 2 c. dry red wine salt and pepper to taste Brown diced bacon lightly and add stew meat slowly. When almost browned add onion. Brown about 5 minutes more. Add remaining ingredients including wine. Cover and simmer 2 hours or until tender. Combine 2 1/2 teaspoons cornstarch with 2 1/2 teaspoons water and add to stew to cook and thicken. May be served plain or over rice or boiled potatoes.
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