Burt Reynold's Stew

This beef stew came out of a 1984 celebrity Christmas cookbook credited to Burt Reynolds, back when Smokey and the Bandit leftovers made him America’s most bankable mustache. Big-flavored, uncomplicated, and built for a cold night.

The technique hinges on the bacon. Three slices get crisped first and pulled out, but their rendered fat stays in the pot, and that’s what the flour-dredged cubes of beef round steak brown in. Every browned edge picks up smoke and salt the bacon left behind.

Onion and garlic get a quick brown in the same fat, then tomato sauce, beef broth, red wine, bay leaf, and thyme all go in together. The stew simmers covered for 90 minutes before carrots, celery, potatoes, and mushrooms join, so the meat gets a head start on tenderizing while the vegetables hold their shape through the last stretch.

Chef Tips

• Pat beef dry before it goes in the flour, wet meat clumps the coating instead of dusting on evenly
• Shake the bag of beef gently, over-aggressive tossing knocks off the coating before it hits the pan
• Add vegetables in the order listed, potatoes and carrots need longer than mushrooms
• Save the reserved bacon for the final sprinkle, stirring it in earlier just makes it soggy

Variations

• Swap red wine for dark beer or stout for a deeper, maltier gravy
• Add a tablespoon of tomato paste with the garlic for even more depth
• Use chuck roast instead of round for a richer, more marbled stew