FRENCH-STYLE BEEF STEW

1/4 pound salt pork
1-1/2 pounds beef boneless chuck. tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1 bay leaf
6 carrots, cut into 1-inch pieces
2 medium onions. cut into fourths
1/2 cup pitted ripe olives
Snipped parsley
French bread

Remove rind from salt pork; cut pork into 1/4 inch slices. Cut beef into 1-inch cubes. (For ease in cutting, partially freeze beef about 1 hour.) Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain. Cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, water, garlic. salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping. Garnish with fresh rosemary or parsley if desired.
6 servings

Microwave Directions:
Omit water. Cut beef into 1/2-inch cubes. Place salt pork and beef in 3-quart microwavable casserole. Cover tightly and microwave on high (100%) 5 minutes;
stir. Cover tightly and microwave until most of pinkness disappears, 3 to 5 minutes longer. Remove salt pork; reserve. Add wine, garlic, salt and seasonings to beef. Cover tightly and microwave on medium-low (30%) 20 minutes;
stir. Cover tightly and microwave 20 minutes longer. Add reserved salt pork, the carrots, onions and olives. Cover tightly and microwave on medium (50%) 10 minutes; stir. ~ Cover tightly and microwave until carrots are tender, 10 to 15 minutes longer. Remove bay leaf. Sprinkle with parsley. Serve as directed above.