Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 3 slices of bacon, cut in small pieces
- 4 Tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 Lbs. boneless beef round, cut in 1-inch cubes
- 1 large onion, chopped (1 cup)
- 1 clove garlic, minced
- 1-8 oz. can tomato sauce
- 1/2 can condensed beef broth
- 1 cup dry red wine
- 1 bay leaf
- pinch leaf thyme
- 2 carrots, coarsely chopped (1 cup)
- 2 stalks celery, coarsely chopped (3/4 cup)
- 2 potatoes, pared and cut in 4 pieces
- 6 to 8 fresh mushrooms, sliced
Makes: 4 servings
Cook bacon until crisp in a kettle or Dutch oven; drain on paper toweling; reserve.
Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown in bacon fat, turning often. (add a little vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf and thyme. Cover; lower heat; simmer 1-1/2 hours.
Add carrots, celery, potatoes and mushrooms. Uncover and cook until meat and vegetables are tender.
Sprinkle with reserved bacon before serving.
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