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Burt Reynold's Beef Stew




Source of Recipe


Internet


Recipe Link: http://www.recipegoldmine.com

List of Ingredients




3 slices bacon, cut in small pieces
4 T. flour
1 tsp. salt
14 tsp. pepper
2 lb. boneless beef round, cut in 1-in. cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 (8 oz.) can beef broth
1 C. dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut in bite-size pieces
6 to 8 fresh mushrooms, sliced



Recipe



Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.
YIELD: 4 Servings