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
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.

Sonoma Lavender www.sonomalavender.com

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