Burt Reynolds Beef Stew

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

1. Cook bacon until crisp reserve bacon fat, and drain bacon on paper towel.
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 onion and garlic cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme.
4. Cover; on low heat simmer 1 1/2-2 hours.
5. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.

bacon, flour, salt, tomato sauce, beef broth, carrots, stalks celery, potatoes, mushrooms, pepper, red wine, steak, onion, garlic, bay leaf, thyme

Taken from www.food.com/recipe/burt-reynolds-beef-stew-194774 (may not work)