Oven Baked Beef Stew

Pour winve over beef ina glass or ceramic bowl. Cover and refrigerate for 3 hours to marinate.

Rserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 minutes in enough water to cover. Drain and pat dry.

In a Dutch oven, saute the bacon in olive oil over medium heat until crisp. Drina on paper towels. Pour off all but 2 T. of drippings.

Working in small batches so meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl.

Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat.

Heat 3 C. of the broth in a saucepan. Pour out the drippings that remain in the Dutch oven. Metl butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. When the p aste is a dark golden brown stir in the broth. Simmer a minute or two then stir in the tomato paste, salt, pepper and garlic. Add the sauteed veggies and meat. Stir in reserved wine marinade.

Quickly bring to a boil. Cover and bake in a preheated oven at 325 for 2 hours. If the sauce gets too thick, thin with extra broth.