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Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Holden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Burt Reynolds
Added: Sunday, October 25, 2009


3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round, cut into 1 inch
1 large onion, chopped
1 clove garlic, minced
1 (8 ounces) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
3 potatoes, cut into bite-size pieces
6 - 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling. 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 a little more 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.

Number Of Servings:
Number Of Servings:
4 servings.




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