Ingredients:
4 slices of bacon, diced
1 large onion, diced
2 lb. lean beef stew meat, cut in small cubes
flour
1/2 c. California red table wine
1/2 c. bouillon cube broth
1 can (8 oz.) tomato sauce
bit of chopped garlic
1 bay leaf, crumbled
1/4 tsp. marjoram
salt and pepper to taste
1 c. pitted ripe olives, halved
2 tbsp. parsley flakes
Procedures:
1. Cook onion and bacon together until bacon is brown.
2. Roll beef meat in flour; add to pan and brown slowly on all sides. (If the beef is lean 1 to 2 tbsp. of fat maybe added to aid in browning the meat.)
3. Add wine, broth, tomato sauce, garlic and seasonings.
4. Cover and simmer for about 2 to 3 hours, or until meat is tender.
5. Stir frequently and add water as needed to keep the gravy becoming too thick.
6. Add olives and parsley before serving.