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1/2 lb. diced Bacon
2 to 3 lb. Stew Meat
5 Carrots, sliced
1 c. sliced Mushrooms
1 small Onion
2 Bay Leaves
1 c. Beef Bouillon
2 Tbsp Lavender Herbs de Provence
2 c. dry Red Wine
Salt and Pepper to taste
instructions on back |
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www.sonomalavender.com
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Instructions
Brown diced bacon lightly and add stew meat slowly. When almost browned add onion. Brown about 5 minutes more. Add remaining ingredients including wine. Cover and simmer 2 hours or until tender.
Combine 2-1/2 teaspoons cornstarch with 2-1/2 teaspoons water and add to stew to cook and thicken.
May be served plain or over rice or boiled potatoes.
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www.sonomalavender.com
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© Copyright 2003 Sonoma Lavender, Inc.
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