2 lb Lean stewing beef
2    Sl Bacon; diced
2    Doz tiny boiling onions
1 tb Red wine vinegar
1 tb Brown sugar
1 1/2 c  Dry red wine
Salt and pepper to taste
2    Buds garlic; minced
1 ts Fresh thyme OR
1/2 ts Dried thyme
1 ts Beef stock base
2    Strips orange peel
2 tb Cornstarch
2 tb Parsley; chopped

Cut meat in 1-inch cubes. Fry bacon until crisp.
Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and
onions in drippings. Transfer to crockery pot along with bacon. Add vinegar
and brown sugar to pan drippings. Cook 1 minute, stirring. Pour in wine.
Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme,
stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix
cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir
in cornstarch paste. Cook, stirring until thickened. Garnish with parsley.
Makes 6 servings.