WINE COUNTRY STEW
        
        Ingredients:
        
                  2-3 lbs top sirloin, cut into 2 inch cubes
        
                  2 tbs bacon fat
        
                  1/2 lbs Westphalian ham, cut in 1 inch cubes
        
                  2 large onions, chopped
        
                  25 stuffed green olives, halved
        
                  1 bottle (but no more than 3 cups) full bodied red 
                  wine (petite Sirah, Zinfandel, etc.)
        
                  2  tbs  green peppercorns or 2  teaspoons  freshly 
                  ground pepper
        
                  1 teaspoon salt
        
                  4 tbs brandy
        
                  3/4 cup heavy cream
        
                  5 cloves garlic wrapped in cheesecloth
        
                  3/4 teaspoon thyme
        
                  1/2 cup raisins soaked in hot water for 5  minutes 
                  and drained
        
                  flour and water
                  _____________________________________
        
             Brown  beef  in 12' skillet with bacon fat  over  moderately 
        high  heat, for 3-5 minutes.  Add ham and onions, and saute'  3-4 
        minutes  until onions are golden brown.  Place beef, onions,  and 
        ham in large Dutch oven.  Add olives, garlic, raisins, and  wine.  
        Cover  and cook in preheated oven at 350oF for 40  minutes.   Add 
        peppercorns,  salt, brandy, and cream.  Continue cooking for  30' 
        longer.   Strain  the  juices and  arrange  meat,  keeping  warm.  
        Return juices and add 1&1/2 tbs. flour, and 3 tbls. water per cup 
        of  juice.  Heat 2-3 minutes with low heat for about  5  minutes, 
        stirring.   Pour  over the meat and serve with rice  dish  and  a 
        buttered vegetable.