Monday, March 2, 2015

Burt Reynold's Beef Stew

A great stew to go with our Buttermilk Cornbread Recipe Below!
Growing up this was a staple that my mother made on cold winter days! Now I like to make it for my family and it is a favorite. But who doesn't love Burt Reynolds?? Every so often I will call her to confirm the recipe she knows it by heart!

"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 green salad, it also has the advantage of being a 'make ahead' dish, so one need not be distracted from giving attention to one's date!"

3 slices of 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 tomato sauce (8 oz)
1 can condensed beef broth (8 oz)
1 cup of 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

Directions Step-By-Step
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.
(I always have extra beef broth on hand in case I need to add to this if it becomes too thick...)