Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef chuck, well trimmed 7 Bacon slices, cut into 1/2"
-cut into 2" pieces -pieces
2 c Dry red wine All-purpose flour
1 lg Carrot, peeled chopped 2 c Beef stock or broth
2 lg Onions, chopped 2 lg Tomatoes, seeded chopped
1 Bay leaf 4 Strips of orange peel, about
6 Fresh thyme sprigs, OR -2x1/2 inches
1 tsp dried 1 1/2 lb Fettuccine
2 Garlic cloves, minced

Combine the meat, wine, onions, carrot, bay leaf, thyme, and garlic
in a large bowl. Coverand refrigerate overnight.

Using tongs, remove beef from marinade and pat dry; reserve the
marinade. Cook bacon in a large dutch oven over high heat until
brown. Transfer bacon to paper towels to drain. Toss beef in flour
season with salt pepper to coat. Working in batches, add beef to
bacon drippings in dutch oven and brown on all sides; about 7 minutes
per batch. Add more oil if necessary. Return all beef to pot, add
tomatoes, orange peel, marinade, and bacon. Bring to boil, reduce
heat, cover, and simmer about 1 hour.

Uncover pan and simmer until meat is tender and sauce thickens,
stirring occasionally,; about 1 - 1 1/2 hours. Discard bay leaf.
Season to taste with salt pepper.

Cook pasta in a large pot of salted boiling water, until just tender
but still firm to bite. Drain, divide the pasta among the plates and
top with stew.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95

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