Burt'S Beef Stew

Name: Burt'S Beef Stew
Ingredients: 3 slices bacon, cut into small pieces; 3 Tbsp. flour; 1/4 tsp. black pepper; 2 lb. lean beef, cut into chunks; 1 large onion, chopped; 2 cloves garlic, minced; 1 (28 oz.) can tomato sauce; 1 c. beef broth; 1 c. dry red wine; 1 bay leaf; 1 pinch thyme; 4 carrots, cut up coarsely; 2 stalks celery, cut up; 4 large potatoes, peeled and cut into 4 pieces each; 1 doz. mushrooms, sliced

15 ingredients

8 steps

Ingredients

3 slices bacon, cut into small pieces
3 Tbsp. flour
1/4 tsp. black pepper
2 lb. lean beef, cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 (28 oz.) can tomato sauce
1 c. beef broth
1 c. dry red wine
1 bay leaf
1 pinch thyme
4 carrots, cut up coarsely
2 stalks celery, cut up
4 large potatoes, peeled and cut into 4 pieces each
1 doz. mushrooms, sliced

Directions

1

In a large pot or Dutch oven, cook bacon until light brown. Combine the flour and black pepper in a bowl; dip the meat in the flour mixture to coat completely.
2

Brown coated meat in bacon fat, turning often.
3

Add a little vegetable oil, if needed.
4

Add onion and garlic and brown both a little.
5

Add tomato sauce, beef broth, wine, bay leaf and thyme.
6

Cover and cook slowly for about 1 1/2 hours.
7

Add carrots, celery, then potatoes and mushrooms.
8

Cook, covered, another 30 minutes, or until vegetables are tender. Serve with hot Italian bread, a large salad, fine wine and good friends.