Beef Stew

• 3-4 slices bacon
• olive oil
• 3-4 Lbs. stew meat like chuck cut into 2"squares
• 3-4 peeled chopped carrots
• 2c. chopped onion
• 1c.chopped celery
• 2-3 c. small red potatoes
• 3 c. strong red wine
• 2or more c. beef stock
• 1 bay leaf
• 1 t. thyme
• 1 lare tomato chopped or 1 T. tomato paste
• 3-4 large garlic cloves, minced
• S&P
• 3 T. flour mixed with 2 1/2 T. softened butter

1. Cut the bacon into small squares and over low heat with some olive oil in the pan to release the fat, slowly brown. Remove the bacon from the pan. Dry the beef, heat the pan and brown the meat on all sides. Add the veg and brown lightly. Remove from pan and discard fat. Pour a cup of wine or stock into the pan, bring to simmer and scrape up all the browned bits. Return meat and veg to pan, add rest of the wine and stock,bacon, bay, thyme,potatoes, roughly chopped tomato and the garlic. (If freezing, do not add potatoes). bring to simmer, taste and add salt if necessary. Cover and cook at a slow simmer for 2-4 hrs. Timing depends on type of meat. It should be tender but not falling apart. Skim off fat. Drain liquid from stew into a separate pan. Taste carefully, reduce if not concentrated enough. You should have about 3 c. Add butter flour to liquid off the heat whisking briskly. Return to the boil and stir until slightly thicked. Recombine stew and serve.

bacon, olive oil, stew meat, carrots, onion, celery, red potatoes, red wine, beef stock, bay leaf, thyme, tomato, garlic, sp, butter

Taken from www.epicurious.com/recipes/member/views/beef-stew-50014275 (may not work)