Beef Stew Provencale

• 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

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

salt pork, boneless beef chuck, red wine, water, garlic, salt, thyme, rosemary, pepper, bay leaf, carrots, onions, olives, parsley, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595721 (may not work)