At least that's what the calendar says, and it's supposed to look like this
Fall Nor'easter Beef Stew by Me.
All these measures are approximate.
Slab bacon cut in chunks (about 3/4s of that big slice)
4 medium carrots, peeled and cut in chunks
pearl onions-about 1/2 lb. (I use frozen ones from Trader Joe's- half pkg)
5 or 6 garlic cloves unpeeled
2 tbsp tomato paste
half cup of red wine
1 1/2 to two cans of beef broth
2 bay leaves
Preheat oven to 325F
Heat olive oil in a large oven proof dutch oven over medium heat. Add bacon and saute about 10 minutes until it begins to brown. With a slotted spoon remove bacon to a plate. Raise the heat to medium high, add the beef chunks in batches so as they don't touch and brown well on all sides removing to the plate with the bacon as they brown
Add the beef and bacon along with any juices accumulated on the plate. Pour the broth over the beef just to cover, add bay leaves and bring mixture to a boil.
If there is too much liquid once the stew is cooked, remove lid and place over high heat on the stove until some of the liquid boils down a bit.