Beef Stew

• 3 slices bacon, cut in small pieces
• 4 Tbsp. flour
• 1/4 tsp. pepper
• 2 lb. chuck, cut in chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz.) can tomato sauce
• 1 c. beef broth
• 1 bay leaf (optional)
• 1 pinch thyme
• 4 carrots, sliced
• 2 stalks celery, chopped
• 4 large potatoes, peeled and cubed

1. In a large pot or Dutch oven, cook bacon until light brown. Combine flour and pepper in a bowl.
2. Dip meat in this mixture to coat.
3. Brown in the bacon fat, turning often.
4. Add a little vegetable oil, if necessary.
5. Add onion and garlic; cook until brown.
6. Add tomato sauce, broth, bay leaf and thyme.
7. Cover and cook slowly for about 1 1/2 hours.
8. Add carrots, celery and potatoes; cook, covered, another 1/2 hour or until vegetables are tender.

bacon, flour, pepper, chuck, onion, garlic, tomato sauce, beef broth, bay leaf, thyme, carrots, stalks celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492909 (may not work)