Burt Reynolds' Beef Stew

Burt Reynolds' Beef Stew

3 slices bacon, cut in small pieces
4 T. flour
1 t. salt
1/4 t. pepper
2 lbs. boneless beef round, cut in 1 in. cubes
1 large onion, chopped (1 c.)
1 clove garlic, minced
1 c. (8 oz) tomato sauce
1/2 can condensed beef broth
1 c. dry red wine
1 bay leaf
Pinch leaf thyme
2 carrots, coarsely chopped (1 c.)
2 stalks celery, coarsely chopped (3/4 c.)
2 potatoes, pared & cut in 4 pieces
6-8 fresh mushrooms, sliced

Cook bacon until crisp in kettle or Dutch oven; drain on paper toweling; reserve. Combine flour, salt & pepper in plastic bag, shake beef in flour mixture to coat completely. Brown in bacon fat, turning often. Add onion & garlic; cook 3 min. Add tomato sauce, broth, wine, bay leaf & thyme.

Cover; lower heat; simmer 1 1/2 hours. Add carrots, celery, potatoes and mushrooms. Uncover & cook until meat & vegetables are tender. Sprinkle w/ reserved bacon.