Burt Reynolds Meat Marinade Food

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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

BURT REYNOLD'S BEEF STEW



Burt Reynold's Beef Stew image

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...

Provided by Martha Price

Categories     Beef

Time 2h20m

Number Of Ingredients 16

3 slice 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(s) tomato sauce (8 oz)
1/2 can(s) condensed beef broth
1 c 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

Steps:

  • 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.

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