Buffet Beef Stew

• 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

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

bacon, boneless beef, salt, garlic, tomato sauce, water, red wine, orange peel, oregano, thyme, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990600 (may not work)