Hunter's Stew

10 slices Beef Bacon OR Turkey Bacon
2 cups dried onions
2 cloves garlic, minced
1 1/3 cups chopped carrots
3 1/2 cups water
1/3 cup red vinegar
4 1/2 pounds cubed beef chuck
1 1/3 cups converted rice
2 large green peppers, thinly sliced
1 1/2 cups beef broth
salt and pepper to taste

In a large skillet, fry bacon until slightly crisp. Remove bacon from skillet and reserve. Pour off most of the fat from the skillet.

Add onion, and saute until just transparent.

Add carrots and garlic, cook for 5 minutes.

Return reserved bacon and add water, vinegar, beef cubes, salt and pepper. Cover and simmer on low heat for 1 hour. Add more water if needed.

Stir rice in slowly, add peppers and beef broth, and bring to a boil. Reduce heat, cover and simmer for another 25 minutes. Serve in warmed bowls.

Makes 6 to 8 servings