Lavender Provençale Stew

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
Lavender Provençale Stew

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.

Sonoma Lavender

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