Viking Stew

• salt and pepper
• 2 lb. lean chuck, cut in 1-inch pieces (use moose or caribou if available)
• 1/3 c. flour
• 4 slices bacon
• 1 Tbsp. sugar
• 1 onion, cut in fourths
• 2 cloves garlic
• 1 1/2 oz. tomato sauce
• 2 c. dry Burgundy wine
• 1 c. beef broth
• 2 bay leaves
• 2 tsp. thyme
• 2 carrots, sliced
• 2 ribs celery, sliced
• 2 large potatoes, cubed
• 1 c. fresh mushrooms
• 1 c. fresh broccoli
• 1 c. sliced zucchini or green beans
• 1 green pepper, cut in strips
• 2 tsp. basil

1. Salt and pepper meat and dredge in flour; set aside.
2. Fry bacon in large, heavy pot and brown beef in remaining bacon drippings.
3. Sprinkle with sugar.
4. Add diced bacon, onion, garlic, tomato sauce, wine, broth and seasonings.
5. Cover and cook slowly for 1 1/2 hours.
6. Add vegetables and continue to cook, uncovered, until vegetables are tender.
7. If desired, stew can be thickened. Mix 2 to 4 tablespoons flour with 2 cups water.
8. Stir into stew and heat to boiling.
9. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837648 (may not work)