Savory Beef And Vegetable Stew

Recipe By: Denver Post
Serving Size: 4

• 2 Tablespoons flour
• 1/2 Teaspoon salt
• 1/8 Teaspoon pepper
• 1/4 Pounds beef for stew
• 1 inch pieces
• 4 slices bacon
• 1 inch pieces
• 1 large onion
• 3/4 Cups water
• 1 Tablespoon red-wine vinegar
• 1 clove garlic, crushed
• 1 beef bouillon cube
• 1 Cup carrots, sliced
• 1/2 inch thick
• 1/4 Cup rice
• 1 large green pepper, 1 inch pieces
• 
  

Combine flour, salt and pepper; dredge beef.Cook bacon in Dutch over until crisp; drain on paper towel. Brown sliced onions in drippings 3 to 4 minutes.Remove with slotted spoon to small bowl and reserve.Brown beef in remaining drippings. Pour off drippings. Add water, vinegar, garlic and bouillon cube. Cover and cook slowly 1 1/2 hours.Add carrots and continue cooking covered, 30 minutes. Stir in rice; cover and continue cooking 10 minutes. Add reseved onion and green pepper; cover and cook 10 minutes or until beef and vegetales are tender.Stir in reseverd bacon. Makes 4 servings.