Burt Reynolds' Beef Stew
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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 cubes
1 large onion, chopped
1 clove garlice, minced
1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leave
pinch of thyme
2 carrots, coursely chopped
2 stalks celery, coursely chopped
3 potatoes, cut into bite-size pieces
6 to 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 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.  Sprinke with reserved bacon.

Serves 4.