Burt Reynold's Stew

• 3 slices bacon cut into small pieces
• 4 tablespoons flour, all-purpose
• 1 teaspoon salt
• 8 ounces tomato sauce 1 can
• 8 ounces beef stock 1 can
• 2 each carrots coarsely chopped
• 2 each celery coarsely chopped
• 3 each potatoes cut into bite-size pieces
• 6 each mushrooms fresh, sliced
• 1/4 teaspoon black pepper
• 8 ounces red wine dry, 1 cup
• 2 pounds beef, round steak boneless, cut into 1-inch cubes
• 1 large onions chopped
• 1 clove garlic minced
• 1 each bay leaves
• 1 pinch thyme

1. Cook bacon until crisp reserve bacon fat, in heavy pot and drain bacon on paper towel.
2. Combine flour, salt and pepper in a plastic bag shake beef in flour mixture to coat completely.
3. Brown beef in bacon fat, turning often.
4. May add veg.
5. oil if needed.
6. Add onion and garlic cook and brown about 3 minutes.
7. Add tomato sauce, broth, wine, bay leaf, and thyme.
8. Cover; on low heat simmer 1 1/2 hours.
9. Add carrots, celery, potatoes, and mushrooms.
10. Uncover and cook until meat and vegetables are tender.
11. Sprinkle with rest of bacon.
12. 1984 Christmas Book Photo by: Mairiah

bacon, flour, salt, tomato sauce, beef, carrots, celery, potatoes, mushrooms, black pepper, red wine, beef, onions, garlic, bay leaves, thyme

Taken from recipeland.com/recipe/v/burt-reynolds-stew-54078 (may not work)