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Burt Reynolds' Beef Stew


  • 3 slices bacon, cut into small pieces
  • 4 tablespoons 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


  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.

Serves 4.

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