Burt Reynold's Beef Stew

Martha Price


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!


★★★★★ 1 vote

20 Min
2 Hr
Stove Top


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  • 3 slice
    bacon, cut in small pieces
  • 4 Tbsp
  • 1 tsp
  • 1/4 - 1/2 tsp
  • 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

How to Make Burt Reynold's Beef Stew


  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.

Printable Recipe Card

About Burt Reynold's Beef Stew

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

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