Burt'S Beef Stew - cooking recipe

Ingredients

3 slices bacon, cut into small pieces
3 Tbsp. flour
1/4 tsp. black pepper
2 lb. lean beef, cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 (28 oz.) can tomato sauce
1 c. beef broth
1 c. dry red wine
1 bay leaf
1 pinch thyme
4 carrots, cut up coarsely
2 stalks celery, cut up
4 large potatoes, peeled and cut into 4 pieces each
1 doz. mushrooms, sliced

Preparation

In a large pot or Dutch oven, cook bacon until light brown. Combine the flour and black pepper in a bowl; dip the meat in the flour mixture to coat completely.
Brown coated meat in bacon fat, turning often.
Add a little vegetable oil, if needed.
Add onion and garlic and brown both a little.
Add tomato sauce, beef broth, wine, bay leaf and thyme.
Cover and cook slowly for about 1 1/2 hours.
Add carrots, celery, then potatoes and mushrooms.
Cook, covered, another 30 minutes, or until vegetables are tender. Serve with hot Italian bread, a large salad, fine wine and good friends.