INGREDIENTS:5 ounces bacon, diced 1-inch
9 pounds beef for stewing (IMPS/NAMP 135A)
2 pounds onions, diced 3/4 inch
1 ½ ounces minced garlic
1/3 cup all-purpose flour
2 quarts Burgundy wine
5 cups chicken stock
4 ounces Sonoma dried tomato julienne
4 bay leaves
1 ½ Tbsp. herbes de Provence
1 Tbsp. salt
½ tsp. pepper
6 quarts hot, garlic mashed potatoesDIRECTIONS:Cook bacon in braising pan until crisp; remove and set aside. In same pan over high heat, brown beef on all sides in ¼ cup bacon fat; remove and set aside. Add onions and garlic. Brown lightly; mix in flour. Mix in wine, stock, tomato julienne, bay leaves, herbs, salt, and pepper. Return bacon and beef to pan; mix thoroughly. Cover and bake in 350°F oven for 2 to 2 ½ hours, stirring occasionally, until beef is tender and sauce is thickened. Keep hot. For each serving: Plate 1 cup potatoes; form well in center. Portion 3/4 cup ladle stew into well.SERVINGS:24 servingsFrom:Chef Candy Spire, formerly of Cafe La Mouffe, Annapolis, Md.PHOTO CREDIT:Photo Credit: SONOMA DRIED TOMATOES/NATIONAL CATTLEMEN'