Beef Stew

• 2 lb. beef for stew
• 2 slices bacon, chopped
• 1 stalk celery
• 1 onion, chopped
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• salt and pepper
• 1/2 c. dry wine
• 1/2 Tbsp. flour
• 1 small can tomato sauce
• 1 clove garlic, chopped
• 1 Tbsp. chopped parsley
• 1/2 tsp. fennel seed

1. Brown
2. the chopped bacon, celery and onion in olive oil and butter.
3. When brown, add the beef, salt and pepper and let meat brown
4. slowly.
5. When
6. meat is brown, baste with wine and cook until the wine has almost completely evaporated.
7. Sprinkle
8. the meat
9. with
10. flour.
11. Add
12. the tomato sauce and enough water to cover meat and cook for about 40 minutes.
13. When meat is
14. cooked, add
15. the chopped garlic, parsley and fennel seed. Cook 10 minutes longer, then serve.
16. Serves 6.

beef, bacon, celery, onion, olive oil, butter, salt, dry wine, flour, tomato sauce, clove garlic, parsley, fennel seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714018 (may not work)