INGREDIENTS

INSTRUCTIONS

Heat a large casserole or deep skillet that can later be covered over
mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp,
remove with a slotted spoon and reserve, leave bacon drippings in pan
(if desired); add the oil and the crushed garlic clove; cook,
stirring, for I minute, then remove and discard the garlic. Add the
meat chunks to the skillet a few at a time, turning to brown well on
all sides. Do not crowd or they will not brown properly; cook them in
batches if necessary. (You may find it easier to do the initial
browning in the oven: Preheat to 500 degrees and roast the meat with  1
tablespoon of the oil and the garlic clove, shaking the pan to turn
them once or twice, until brown all over. Remove the garlic clove
before continuing.) Season the meat with salt and pepper as it cooks.
When the meat is brown, remove it with a slotted spoon. Pour or spoon
off most of the fat and turn the heat to medium. Add the onions.  Cook,
stirring, until they soften, about 10 minutes. Add the flour  and cook,
stirring, for about 2 minutes. Add the stock or water or  wine, bay
leaf, thyme, and meat, and bring to a boil. Turn the heat  to low and
cover. Cook, undisturbed, for  Uncover the pan; the mixture should be
quite soupy (if it is not, add  a little more liquid). Add the potatoes
and carrots, turn the heat up  for a minute or so to resume boiling,
then lower the heat and cover  again. Cook 30 to 60 minutes until the
meat and vegetables are  tender. Taste for seasoning and add more salt,
pepper, and/or thyme  if necessary. (If you are not planning to serve
the stew immediately,  remove the meat and vegetables with a slotted
spoon and refrigerate  them and the stock separately. Skim the fat from
the stock before  combining it with the meat and vegetables, reheating,
and proceeding  with the recipe from this point.) Add the minced garlic
and the peas  and bacon; if you are pleased with the stew's
consistency, continue  to cook, covered, over low heat. If it is too
soupy, remove the cover  and raise the heat to high. In either case,
cook an additional 5  minutes or so, until the peas have heated through
and the garlic  flavor has pervaded the stew. Garnish and serve.
Yield: Seves 4 to 6  Converted by MC_Buster.  NOTES : Recipe Courtesy
of Mark Bittman  Recipe by: IN FOOD TODAY SHOW #INL098  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4622
Calories From Fat: 2598
Total Fat: 289.1g
Cholesterol: 708mg
Sodium: 2894.1mg
Potassium: 8304.2mg
Carbohydrates: 294.1g
Fiber: 52.7g
Sugar: 53.1g
Protein: 216.6g