Burt Reynolds Beef Stew Recipes

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BURT REYNOLDS BEEF STEW

I got allot of these,. I bought tons of recipe boxes from an auction recently, they are all on hand written index cards.

Provided by Cookin In Texas

Categories     Meat

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16



Burt Reynolds Beef Stew image

Steps:

  • Cook bacon until crisp reserve bacon fat, and drain bacon on paper towel.
  • Combine flour, salt and pepper in a plastic bag shake beef in flour mixture to coat completely.
  • Brown beef in bacon fat, turning often Add onion and garlic cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme.
  • Cover; on low heat simmer 1 1/2-2 hours.
  • Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.

Nutrition Facts : Calories 840.8, Fat 42.2, SaturatedFat 15.6, Cholesterol 157.3, Sodium 1638.4, Carbohydrate 48.3, Fiber 6.6, Sugar 7.9, Protein 55.5

3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1 (8 ounce) can tomato sauce
1 (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

BURT REYNOLD'S BEEF STEW

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...

Provided by Martha Price

Categories     Beef

Time 2h20m

Number Of Ingredients 16



Burt Reynold's Beef Stew image

Steps:

  • 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.

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

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