Best Burt Reynolds Beef Stew Recipes

BURT REYNOLD'S BEEF STEW

Burt Reynold's Beef Stew image

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

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

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.

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

THE BEST BROWNED BEEF STEW EVER

The Best Browned Beef Stew Ever image

I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!

Provided by Christina Chavez

Categories Stew

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 -1 1/2 lb cubed beef stew meat
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced

Steps:

Put flour, salt and pepper in a large ziploc bag.
Heat oil over medium heat in a large dutch oven.
Place meat in bag with the flour and shake until well coated.
Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
Stir until well browned.
Add finely chopped carrot and next 4 ingredients.
Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.