FRENCH PROVENCAL STEW

A stew definitive of the French countryside!

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INGREDIENTS:

 


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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