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5 slices thick bacon, cut into 1/2-inch pieces
1 ti 2 tablespoons olive oil or vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces*
2 cloves garlic, minced
1 medium onion, sliced
2 cups boiling water
2 cup red wine (I like to use Pinot Noir wine)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 dried bay leaves
Salt and pepper to taste
1 teaspoon sugar
1/8 teaspoon ground allspice or ground cloves
1/2 teaspoon paprika
6 carrots, sliced
1 pound small white onion
6 potatoes, cubed

* I like to substitute sirloin beef.

In a large soup pot or cast-iron Dutch oven over medium-high heat, cook bacon until browned; remove bacon to a dish and set aside.

Add olive or vegetable oil to bacon fat and heat until hot; add beef pieces and saute until brown; remove beef pieces to a plate. NOTE: Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes. Make sure that you dry the meat thoroughly on paper towels before browning, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan.

Add garlic and onion; saute until soft. Stir in water, lemon juice, Worcestershire sauce, bay leaves, salt, pepper, sugar, allspice or cloves, and paprika; add bacon and browned beef pieces. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F.

After 2 hours cooking time, remove bay leaves; add carrots, onions, and potatoes. Cover and simmer another 30 minutes or until meat and vegetables are tender.

NOTE: Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed of.

When the vegetables are cooked, remove from heat and transfer into individual serving bowls.

Makes 6 to 8 servings.