serves 6 to 8

3 lbs. beef stew meat, cut into bite sized cubes
1 cup beef broth
5 slices bacon
2 lg. yellow onions, sliced
4 cloves garlic, minced
1 lg. tomato, cut up
1 6-oz. can tomato paste
11/2 cup water
1 cup apple juice or cider
2 medium rutabagas, peeled and chopped (4 cups)
2 lg. carrots, chopped (4 cups)
2 Tbsp. fresh parsely, minced
2 Tbsp. paprika
2 tsp. salt
1/2 Tbsp. cracked black pepper
1/2 teaspoon dried marjoram, crushed
1/2 tsp. dried thyme, crushed
4 Tbsp. all purpose flour
3 Tbsp. all-purpose flour
6 red potatoes, un-peeled and finely chopped

Coat the beef stew meat with the first 4 Tbsp. of all-purpose flour and set aside.

In Dutch oven (large soup pot) at medium heat cook bacon until crisp. Strain bacon, keeping reserve drippings; crumble bacon. Cook carrots, onions, potatoes in reserve drippings until semi-soft. Add beef stew meat, rutabagas, paprika, salt, black pepper, marjoram, thyme, and fresh garlic; cook and stir 2 to 3 minutes.

Add tomatoes, tomato paste, parsely, water, beef broth, apple juice or cider and mix with 3 Tbsp. flour. Cover and simmer for 1 hr. Spoon off fat.