BURT REYNOLD'S BEEF STEW

Burt Reynold's Beef Stew image

Provided by Martha Price

Categories Beef

Time 2h20m

Number Of Ingredients 16

3 slice bacon, cut in small pieces
4 Tbsp flour
1 tsp salt
1/4 - 1/2 tsp pepper
2 lb lean beef (burt recommends chuck), cut into 1-inch cubes
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 can(s) tomato sauce (8 oz)
1/2 can(s) condensed beef broth
1 c good, dry burgundy wine
1 bay leaf
pinch of dried thyme
2 carrots, chopped coarsely (1 cup, about)
2 stalk(s) celery, coarsely chopped (3/4 cup)
2 potatoes, peeled and cut into 4 pieces each
6 - 8 fresh mushrooms, sliced

Steps:

1. Cook bacon until crisp in a large, heavy pot. Combine flour, salt and pepper; dip beef pieces in flour mixture to coat completely. Brown in fat remaining from bacon, turning often (add a little vegetable oil, if needed).
2. Add onion and garlic; brown a little. Add tomato sauce, broth, wine, bay leaf and thyme. Cover and cook slowly for about 1 and 1/2 hours.
3. Add carrots and celery; after about 10 minutes add potatoes and mushrooms. Cook, uncovered, over medium heat until vegetables and meat are tender.