Beef and Red Wine Stew

Ingredients

4 strips bacon, each cut in 1-inch pieces

2 1/2 pounds beef stew meat

Salt and pepper to taste

1/2 pound small boiling onions

3 tablespoons flour

1 1/2 cups dry red wine

3 tablespoons brandy or cognac

2 cloves garlic, minced or mashed

1/8 teaspoon marjoram

1/8 teaspoon thyme

1 strip orange peel from a large orange (pare with a vegetable peeler)

1 tablespoon beef stock base plus

1 cup water

1 medium-sized onion

4 whole cloves

1/2 pound mushrooms

2 tablespoons butter or margarine

Finely chopped parsley

Brown bacon in a heavy frying pan and remove meat.
Season beef with salt and pepper; add to the hot bacon drippings and brown on all sides.
Transfer meat and crisp bacon to a 3-quart ovenproof casserole.
Add small onions to the drippings and brown lightly; set aside.
Sprinkle flour into the drippings and let brown slightly.
Gradually stir in wine and brandy.
Add garlic, marjoram, thyme, orange peel, beef stock base, water, and the medium-sized onion stuck with cloves.
Bring to a boil and pour over meat.
Cover casserole and place in a moderately slow oven (325°) for 2 to 2 1/2 hours, or until meat is almost tender.