Burt Reynolds Beef Stew

This is the second recipe that I've tried from Marci and Aaron's "Sinatra Celebrity Cookbook" (see Pork Tenderloin Basted with Chinese Sauce) and both were quite successful.  Since they can take a while to cook, I put the potatoes and carrots in with the browned meat at the start of the simmering phase and the mushrooms in at the very end.

Who cares if Burt or Hubert actually came up with these recipes - they are really good!  The stew is rich and hearty and will be my go-to stew recipe from now on.  Thanks, M and A!

4 servings

12 calculated points

Cabernet Sauvignon, Cabernet Franc, Malbec

Ingredients

• 3 slices bacon, cut into small pieces
• 4 tablespoons flour
• 1 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can beef broth
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 3 potatoes, cut into bite-size pieces
• 6 -8 fresh mushrooms, sliced
• 1 ⁄4 teaspoon pepper
• 1 cup dry red wine
• 2 lbs boneless beef round steak, cut into 1-inch cubes
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 pinch thyme

Directions

Cook bacon until crisp reserve bacon fat, and drain bacon on paper towel.

Combine flour, salt and pepper in a plastic bag shake beef in flour mixture to coat completely.

Brown beef in bacon fat, turning often Add onion and garlic cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme.

Cover; on low heat simmer 1 1/2-2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.