Buffet Beef Stew - cooking recipe

Ingredients

4 slices bacon, cut in 1-inch pieces
2 1/2 lb. boneless beef (chuck or round), cut in 1-inch cubes
salt and pepper
2 cloves garlic, minced
2 (8 oz. each) cans tomato sauce with onions
1 1/2 c. water
1/2 c. dry red wine
2 to 3 tsp. grated orange peel (if desired)
1/2 tsp. oregano
1/2 tsp. thyme
8 carrots, sliced diagonally
4 medium potatoes, quartered

Preparation

In a 3-quart Dutch oven, cook bacon until crisp; remove, drain and reserve.
Sprinkle beef with salt and pepper.
Brown beef with garlic in bacon drippings; stir in tomato sauce, onions, water, wine, orange peel, oregano, thyme and 1/4 teaspoon pepper.
Simmer, covered, for 1 hour.
Add carrots and potatoes; simmer, covered, 30 minutes more or until vegetables are tender.
Uncover and simmer 15 minutes more until slightly thickened.
To serve, garnish with reserved bacon.
Makes 8 to 10 servings.