Beef Stew

• 2 lb. lean chuck (1-inch pieces)
• 1/3 c. flour
• 4 slices bacon
• 1 Tbsp. sugar
• 1 onion, quartered
• 2 garlic cloves (whole)
• 12 oz. tomato sauce
• 2 c. dry Burgundy wine
• 1 c. beef broth
• 2 bay leaves
• pinch of thyme
• pinch of basil
• 2 carrots
• 2 ribs celery
• 2 potatoes
• 1 c. mushrooms
• 1 c. broccoli
• 1 c. zucchini or green beans
• salt and pepper

1. Fry bacon and remove from frying pan. Lightly flour beef and brown in bacon grease. In a stockpot, combine bacon (crumbled), beef, onion, garlic, tomato sauce, wine, broth, bay leaves, thyme and basil. Cover and simmer for 1 1/2 hours. Add vegetables (chopped into 1-inch pieces) and boil until tender. Thicken with 2 to 4 teaspoons flour with 1/2 c. water if desired. Serve with French bread.

lean chuck, flour, bacon, sugar, onion, garlic, tomato sauce, wine, beef broth, bay leaves, thyme, basil, carrots, celery, potatoes, mushrooms, broccoli, zucchini, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70300 (may not work)