Best 3 Burt Reynolds Beef Stew Recipes

Dive into a hearty and flavorful journey with Burt Reynolds' Beef Stew, a classic dish that exudes comfort and warmth. This iconic recipe, passed down through generations, promises a tantalizing blend of tender beef, succulent vegetables, and a rich, savory broth that will transport your taste buds to a realm of culinary delight.

Embark on a culinary adventure as you explore the tantalizing variations of beef stew featured in this comprehensive article. From the traditional Irish stew, brimming with Guinness stout and aromatic herbs, to the hearty Hungarian goulash, brimming with paprika and tender dumplings, each recipe promises a unique taste experience.

Indulge in the rustic charm of French beef bourguignon, where succulent beef simmers in a luscious red wine sauce, or savor the bold flavors of Moroccan tagine, where lamb or beef harmonizes with an array of exotic spices and dried fruits. Vegetarian enthusiasts will delight in the meatless marvels of vegetable stew, where an orchestra of colorful vegetables joins forces to create a symphony of flavors.

As you navigate through this culinary odyssey, discover the secrets to crafting the perfect beef stew. Learn the art of selecting the ideal cut of beef, the importance of proper browning, and the delicate balance of spices and herbs that elevate this dish to greatness.

Prepare to embark on a culinary voyage that will awaken your senses and warm your soul. With Burt Reynolds' Beef Stew as your guiding star, let the flavors dance on your palate and create memories that will linger long after the last bite.

Let's cook with our recipes!

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

Ingredients

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.

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

BURT REYNOLDS MEAT MARINADE

Burt Reynolds Meat Marinade image

I've had this recipe for at least 30 years. Don't remember where I saw it but I wrote it down and used it many times. It is great for steaks, like flat iron, or skirt steak.

Provided by Meg Terhar Hill

Categories Beef

Number Of Ingredients 13

Ingredients

1 Tbsp lemon juice
1/2 c soy sauce
1/2 c worcestershire sauce
1 tsp sugar
dash(es) tobasco or hot sauce your choice
dash(es) ginger
1 clove garlic crushed
2 Tbsp kentucky bourbon
SAUCE
2 Tbsp butter
dash(es) worcestershire sauce
1 tsp lemon juice
1 Tbsp kentucky bourbon

Steps:

1. Just add all ingredients together and pour into a large zip lock bag along with meat and marinade for 6-8 hours or overnight.
2. For the sauce melt butter in a sauce pan and then add rest of the ingredients keep warm until ready to serve

Tips:

- Use a heavy pot with a tight-fitting lid. This will help to distribute heat evenly and prevent the stew from burning. - Brown the meat in batches. This will help to develop flavor and prevent the meat from overcrowding the pot. - Add a variety of vegetables to the stew. This will add flavor, color, and nutrients. - Use a good quality red wine. This will add depth of flavor to the stew. - Simmer the stew for at least 2 hours. This will allow the flavors to develop and the meat to become tender. - Serve the stew with mashed potatoes, rice, or noodles. This will help to soak up the delicious sauce.

Conclusion:

Burt Reynolds' Beef Stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With its tender meat, savory sauce, and flavorful vegetables, this stew is sure to be a hit with your family and friends.