Ingredients for Burt Reynolds Beef Stew
- 1/2 pound bacon
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 28 ounces (2 1/2 cups) canned crushed tomatoes
- Beef Broth
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 pounds potatoes, peeled and cubed
- Fresh Mushrooms
- 1/2 teaspoon black pepper
- Dry Red Wine
- Boneless Beef Round Steak
- 1 large onion, chopped
- Garlic Clove
- 1 bay leaf
- 1 teaspoon dried thyme
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How to Make Burt Reynolds Beef Stew
- Cook 1/2 pound bacon until crisp. Reserve 2 tablespoons of bacon fat, then drain the bacon on paper towels and set aside.
- In a large plastic bag, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 pounds beef stew meat and shake until thoroughly coated.
- In a large Dutch oven or pot, brown the beef in the reserved bacon fat over medium-high heat, turning frequently. Add 1 large onion, chopped, and 2 cloves garlic, minced; cook for 3 minutes more.
- Stir in 28 ounces (2 1/2 cups) canned crushed tomatoes, 4 cups beef broth, 1/2 cup dry red wine, 1 bay leaf, and 1 teaspoon dried thyme.
- Cover the pot and reduce heat to low.
- Simmer for 1 1/2 to 2 hours, or until the beef is very tender.
- Add 2 large carrots, peeled and chopped, 2 stalks celery, chopped, 2 pounds potatoes, peeled and cubed, and 8 ounces mushrooms, sliced.
- Uncover the pot and continue to cook until the vegetables are tender, about 15-20 minutes more.
- Stir in the reserved cooked bacon. Season with additional salt and pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
31g
Fat
77g
Carbs
16g
