Burt Reynold's Stew
3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1 (8 ounce) can tomato sauce
2 (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
Directions:
1. Cook bacon until crisp reserve bacon fat, and drain bacon on paper towel.
2. Combine flour, salt and pepper in a plastic bag shake beef in flour mixture to coat completely.
3. Brown beef in bacon fat, turning often Add onion and garlic cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme.
4. Cover; on low heat simmer 1 1/2-2 hours.
5. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.
2. Combine flour, salt and pepper in a plastic bag shake beef in flour mixture to coat completely.
3. Brown beef in bacon fat, turning often Add onion and garlic cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme.
4. Cover; on low heat simmer 1 1/2-2 hours.
5. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.
Grandmother's Apple Crisp
Above is my grandmother Daphne Fern's apple crisp recipe. It's very simple but I love making it on a chilly night it is very comforting and the recipe card still smells like her kitchen. I like to add cinnamon, fresh nutmeg, lemon juice and a little sugar to the sliced apples. And also add pecans to the crisp mixture-I sometimes imagine her standing behind me making sure I peel the apples!
