Recipe by Cookin In Texas
I got allot of these,. I bought tons of recipe boxes from an auction recently, they are all on hand written index cards.
Top Review by dot12345
I remember making this so many times and I have my own hand printed recipe. In fact it is so old that a lot of it has faded and was illegible but now I can read the whole recipe. Think I got it from a magazine under the heading"Star's Favourite Recipes" when I was living in Canada. This stew is without doubt one of the most delicious, rich stews you will ever have. Certainly the burgandy makes a difference and I only ever used cheap wine. I can't believe that I googled "Burt's Beef Stew" and I got the original recipe. Try it because you will absolutely love it.
- 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 See How It's Made
- 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.