Burt Reynolds Beef Stew Recipes

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BURGUNDY BEEF STEW



Burgundy Beef Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
  • Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
  • Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

BURT REYNOLDS BEEF STEW



Burt Reynolds Beef Stew image

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

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

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

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