Burt Reynold's Beef Stew

Martha Price

By
@Karenella

In May, 1978 Family Circle magazine published an article containing advice from a young Burt Reynolds on how to be a good date. It included several of Burt's own recipes for at-home entertaining. Here is his recipe for Beef Stew.

Burt stated that not only does this make a great meal with the addition of good, crusty bread and a green salad, it also has the advantage of being a 'make ahead' dish, so one need not be distracted from giving attention to one's date!


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

3 slice
bacon, cut in small pieces
4 Tbsp
flour
1 tsp
salt
1/4 - 1/2 tsp
pepper
2 lb
lean beef (burt recommends chuck), cut into 1-inch cubes
1 large
onion, chopped (1 cup)
1 clove
garlic, minced
1 can(s)
tomato sauce (8 oz)
1/2 can(s)
condensed beef broth
1 c
good, dry burgundy wine
1
bay leaf
pinch of dried thyme
2
carrots, chopped coarsely (1 cup, about)
2 stalk(s)
celery, coarsely chopped (3/4 cup)
2
potatoes, peeled and cut into 4 pieces each
6 - 8
fresh mushrooms, sliced

Directions Step-By-Step

1
Cook bacon until crisp in a large, heavy pot. Combine flour, salt and pepper; dip beef pieces in flour mixture to coat completely. Brown in fat remaining from bacon, turning often (add a little vegetable oil, if needed).
2
Add onion and garlic; brown a little. Add tomato sauce, broth, wine, bay leaf and thyme. Cover and cook slowly for about 1 and 1/2 hours.
3
Add carrots and celery; after about 10 minutes add potatoes and mushrooms. Cook, uncovered, over medium heat until vegetables and meat are tender.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American