Ragout of Beef

• 4 slices bacon
• 3 lbs beef, cut in 2-inch cubes
• 2 large onions, peeled and sliced
• 1 green pepper, seeded and sliced
• 2 garlic cloves, crushed
• salt
• black pepper
• 1 teaspoon marjoram
• 1 large tomatoes, quartered
• 34 cup Burgundy wine, plus more if needed

1. Place bacon in a large, heavy pot or Dutch oven.
2. Cook over medium-high heat until crisp and light brown.
3. Remove and drain on paper towels.
4. Place beef in bacon fat and brown on all sides.
5. Add onions and peppers and brown slightly.
6. Reduce heat to low and add remaining ingredients, stirring well.
7. Cover and simmer for 2 hours, or until meat is fork-tender, stirring occasionally.
8. Add a little more wine if meat is becoming too dry.

bacon, beef, onions, green pepper, garlic, salt, black pepper, marjoram, tomatoes, burgundy wine

Taken from www.food.com/recipe/ragout-of-beef-417314 (may not work)