Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean stewing beef
   2      slices        bacon -- diced
   2                    doz tiny boiling onions
   1      tablespoon    red wine vinegar
   1      tablespoon    brown sugar
   1 1/2  cups          dry red wine
                        salt and pepper to taste
   2                    buds garlic -- minced
   1      teaspoon      fresh thyme or
     1/2  teaspoon      dried thyme
   1      teaspoon      beef stock base
   2                    strips orange peel
   2      tablespoons   cornstarch
   2      tablespoons   parsley -- chopped

Preparation:

Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute; stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt; pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings.