2 lbs stewing chuck/round beef
½ lb bacon (quartered slices)
4 medium red potatoes (quartered)
3 yellow onions (halved)
½ lb mushrooms (halved)
1 lb soft cannellini (white beans)
1 lb leaf spinach
¾ bottle red wine
3 cups beef broth
2 TBS herbes de Provence
2 TBS worcestershire sauce
lots of cracked black pepper

1) Quickly brown beef and bacon in oil.
Add herbs, pepper and worcestershire sauce. Cook 4 to 5 min. 2) Add broth, wine, potatoes, mushrooms, onions.
3) Cover and simmer on medium heat for 1½ hrs.
Stir occasionally.
4) Add spinach and beans, then cook ½ hr. more.
5) Ladle over broad egg noodles.
—Serves 4 to 6—