Beef Stew Provencale - cooking recipe

Ingredients

1/4 lb. salt pork
1 1/2 lb. boneless beef chuck tip or round
1 c. dry red wine
1/2 c. water
2 cloves garlic, chopped
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves
1/4 tsp. pepper
1 bay leaf
6 carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 c. pitted ripe olives
snipped parsley
French bread

Preparation

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes.
(For ease in cutting, partially freeze beef about 1 hour.)
Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon.
Drain on paper towels.
Cook and stir beef in hot fat until brown, about 15 minutes; drain fat.
Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat. Cover and simmer 1 hour.