Beef Stew with Dried Tomatoes

INGREDIENTS:5 ounces bacon, diced 1-inch
9 pounds beef for stewing (IMPS/NAMP 135A)
2 pounds onions, diced 3/4 inch
1 ½ ounces minced garlic
1/3 cup all-purpose flour
2 quarts Burgundy wine
5 cups chicken stock
4 ounces Sonoma dried tomato julienne
4 bay leaves
1 ½ Tbsp. herbes de Provence
1 Tbsp. salt
½ tsp. pepper
6 quarts hot, garlic mash

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