|Bacon slices||4 , cut in 1/2-inch pieces|
|Lean beef||2 Pound (Chuck, Shank Or Round)|
|Onion||1 Medium, chopped (1/2 Cup)|
|Tomato juice||1 Cup (16 tbs)|
|Red burgundy wine||1 Cup (16 tbs)|
|Beef bouillon cube||1|
|White onions||12 Small, peeled|
|Frozen peas||1 Cup (16 tbs)|
1 Saute bacon until crisp in a large frying pan; remove and set aside for Step 7.
Brown beef cubes, a few at a time, in the bacon drippings, then place in an 8-cup baking dish.
2 Pare carrots and parsnip.
Dice 1 carrot and the thin end of parsnip; saute with onion, stirring often, until golden, in same frying pan(Set remaining carrots and parsnip aside for Step 5.)
3 Stir in tomato juice, wine, salt, peppercorns, cloves, bay leaf and bouillon cube; heat to boil-ing, crushing bouillon cube with a spoon until it dissolves.
Pour over meat in baking dish; cover.
4 Bake in slow oven (325Â°) 1 hour.
5 While stew bakes, cut remaining carrots and parsnip into 2-inch-long sticks; add with white onions to stew; cover again.
6 Bake 45 minutes longer, or just until meat and vegetables are tender.
Stir in peas; cover and cook 15 minutes longer.
7 Let stew stand 5 to 10 minutes until any fat rises to top, then skim off.
Garnish stew with bacon.