Daube A La Provencale(Beef Stew Provencal) - cooking recipe

Ingredients

4 strips bacon, diced
3 lb. lean boneless beef chuck, cut into 2-inch cubes
16 small onions
5 medium carrots, cut in 3/4-inch pieces
2 bay leaves
beef broth
salt and pepper
1/2 tsp. each thyme leaves, dry rosemary and summer savory leaves
2 1/2 c. dry red wine
1 c. frozen peas, thawed
2 1/2 Tbsp. each cornstarch and water

Preparation

In a 5 to 6 quart kettle over medium heat, cook bacon for about 5 minutes.
Add beef, about a quarter at a time and cook until browned on all sides.
Stir in carrots, onions, bay leaves, thyme, rosemary, savory and wine.
Bring to a boil, cover, reduce heat, simmer 2 1/2 to 3 hours until meat is very tender.