I love soups and stews, especially when the weather turns cool in the
fall. This is Boris’ adaptation of Betty Crocker’s Burgundy Beef Stew. You really can’t go wrong with bacon, beef
and potatoes in a thick gravy-like stew!
Boris’
Beef Stew (Makes 8 Servings)
6 slices bacon, cut into 1 inch pieces
2 pounds stewing beef, cut into 1 inch pieces
1/2 cup all-purpose flour
1 1/2 cups beef broth
1/2 tsp. dried thyme or 1 1/2 tsp. chopped fresh thyme
1 1/4 tsp. salt
1 tsp. beef bouillon granules
1/4 tsp. pepper
2 to 3 cloves garlic, minced
1 dried bay leaf
1 large onion, finely chopped
5 russet potatoes, peeled and coarsely chopped
Cook bacon in a Dutch oven over low heat, stirring
occasionally, until crisp. Remove bacon
with a slotted spoon. Refrigerate bacon.
Coat beef with flour.
Cook beef in bacon drippings over medium-high heat, stirring frequently,
until brown. Drain excess fat from Dutch
oven.
Add onions, beef broth and just enough water to cover
beef in Dutch oven. Stir in thyme, salt,
bouillon granules, pepper, garlic and bay leaf.
Heat to boiling, reduce heat.
Cover and simmer for 1 hour and 15 minutes.
Add potatoes and
simmer for an additional 20 to 25 minutes, until beef and potatoes are
tender. Remove bay leaf and serve.
