You are here

Burt Reynold's Beef Stew

A recipe by Burt Reynolds
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday
Story
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 Amazon.com

Rate It

Your rating: None
4.45
Average: 4.5 (2 votes)