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Burt Reynold's Beef Stew

A recipe by Burt Reynolds
  Olive oil 3 Tablespoon
  Lean beef 2 Pound, cut into 1-inch cubes
  Flour 2 Tablespoon (Enough To Cover Meat)
  Sugar 1 Teaspoon
  Monosodium glutamate 3 Dash
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Beef broth/Water 2 Can (20 oz)
  Bay leaf 1
  Thyme 1 Pinch
  Tomato sauce 6 Ounce (1 Can)
  Dry burgundy wine 1 Cup (16 tbs)
  Carrots 2 , coarsely cut
  Celery stalks 2 , coarsely cut
  Potatoes 2 Large, cut into quarters
  Fresh mushrooms 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

1. Salt and pepper beef and dredge in flour
2. Brown beef in olive oil, turning often Add a little oil if necessary. Sprinkle lightly with sugar
3. Add onion and garlic and brown lightly
4. Add tomato sauce, broth or water, wine, bay leaf, and thyme
5. Cover and cook slowly for about 90 minutes
6. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender.

Recipe Summary

Main Dish
Imagine the conversation around the table when diners discover they are noshing on the Beef Stew with Walnuts that Betty Ford makes for former President Gerald Ford, Victoria Principal's Jade Empress Chicken, Dick Clark's Cajun Corn Chowder or other specialties from Debbie Reynolds, Stefanie Powers, Beau Bridges, Betty White, Ruth Buzzie, Andy Williams, Larry Hagman and many others. To get those recipes and others from Legends in the Kitchen, visit

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2807 Calories from Fat 943

% Daily Value*

Total Fat 106 g162.4%

Saturated Fat 31 g155%

Trans Fat 0 g

Cholesterol 381 mg127%

Sodium 3265.8 mg136.1%

Total Carbohydrates 195 g65%

Dietary Fiber 25 g100%

Sugars 33.3 g

Protein 228 g455.4%

Vitamin A 435.1% Vitamin C 275%

Calcium 51.6% Iron 140%

*Based on a 2000 Calorie diet

Burt Reynold's Beef Stew Recipe