posted by ROY 09-19-101 7:57 PM
Beef Stew
3 slices Bacon, diced
1/4 c flour
1/4 tsp black pepper
2 pounds lean chuck cut in chunks
1 large onion, chopped
2 cloves garlic, minced
1 (28 oz) can tomato sauce
1 c beef broth
1 c red wine
1 bay leaf (optional)
pinch of thyme
4 carrots, chopped
2 stalks celery, chopped
4 large potatoes, peeled & quartered
10 to 12 mushrooms, sliced
Fry bacon in a large Dutch oven until lightly browned
Combine flour and black pepper. Thoroughly coat beef with seasoned flour. Brown beef in bacon grease turning often. Add onion and garlic to beef. Cook until lightly browned. Skim and discard excess fat. Stir tomato sauce, broth, wine, bay leaf & thyme into beef mixture. Simmer covered for about 1 1/2 hours. Add carrots, celery, potatoes and mushrooms to beef mixture. Simmer covered for about 30 minutes or until veggies are tender.