Prep 20 mins
Cook 2 hrs
I got allot of these,. I bought tons of recipe boxes from an auction recently, they are all on hand written index cards.
- 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
- 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.
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.
I've also been making this since the 70's, and agree that it's excellent. It helps to brown the meat in batches so that the pan isn't overcrowded. I use unpeeled baby red potatoes cut in half or left whole (depending on the size). Cuts down on the prep time.
i've been making this recipe since 1971...yes, that's right. i found it a few months after I got married! It's fantastic. Easy and tasty. New cooks, you can't mess it up! Just make sure you flour the beef well and get it a little crunchy before you add the liquids.