Burt Reynolds
Beef Stew

Yield: 4 servings

Ingredients

• 3 slices bacon, cut into small pieces
• 4 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds boneless beef round, cut into 1 inch cubes
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can beef broth
• 1 cup dry red wine
• 1 bay leaf
• Pinch of thyme
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 3 potatoes, cut into bite size pieces
• 6 to 8 fresh mushrooms, sliced

Instructions

1. Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.
2. Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely.
3. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.)
4. Add onion and garlic; cook for 3 minutes.
5. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer for 1 1/2 hours.
6. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender.
7. Sprinkle with reserved bacon.