Oven Beef Stew

INGREDIENTS
2    slices hickory smoked bacon, cut to ½ inch
1    pound beef sirloin (London broil) cut to 1 inch cubes
2    medium white potatoes, cut to ½ inch cubes
1    cup pearl onions (frozen or fresh, peeled)
1    can (15 ounces) diced tomatoes
1 ½   cup chopped celery, leaves and all
1    cup dry red table wine
1    teaspoons dried thyme
1    teaspoon dried marjoram
1    tablespoon dried parsley

METHOD

Preheat the oven to 375 F. In a large skillet, cook the bacon over medium heat until well crisped. Place the bacon into a large baking dish (3 quart.) Add the meat to the skillet and brown on all sides, stirring often. Add to the baking dish.

Add all of the remaining ingredients including the bacon to the baking dish and stir to m ix them well. Place into the oven and cook for 30 minutes uncovered. Check one of the potato pieces to see if the dish is cooked through and, if not, cook for another 5 to 10 minutes. Remove from the oven and serve. This recipe will serve 2 to 4 people.