Burt'S Beef Stew

• 3 slices bacon, cut into small pieces
• 3 Tbsp. flour
• 1/4 tsp. black pepper
• 2 lb. lean beef, cut into chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz.) can tomato sauce
• 1 c. beef broth
• 1 c. dry red wine
• 1 bay leaf
• 1 pinch thyme
• 4 carrots, cut up coarsely
• 2 stalks celery, cut up
• 4 large potatoes, peeled and cut into 4 pieces each
• 1 doz. mushrooms, sliced

1. In a large pot or Dutch oven, cook bacon until light brown. Combine the flour and black pepper in a bowl; dip the meat in the flour mixture to coat completely.
2. Brown coated meat in bacon fat, turning often.
3. Add a little vegetable oil, if needed.
4. Add onion and garlic and brown both a little.
5. Add tomato sauce, beef broth, wine, bay leaf and thyme.
6. Cover and cook slowly for about 1 1/2 hours.
7. Add carrots, celery, then potatoes and mushrooms.
8. Cook, covered, another 30 minutes, or until vegetables are tender. Serve with hot Italian bread, a large salad, fine wine and good friends.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013274 (may not work)