Burt Reynold's Stew
Stew
Yield
4 servingsPrep
20 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
cut into small pieces |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 8 | ounces |
tomato sauce
1 can |
|
| 8 | ounces |
beef stock
1 can |
|
| 2 | each |
carrots
coarsely chopped |
|
| 2 | each |
celery
coarsely chopped |
|
| 3 | each |
potatoes
cut into bite-size pieces |
|
| 6 | each |
mushrooms
fresh, sliced |
|
| ¼ | teaspoon |
black pepper
|
|
| 8 | ounces |
red wine
dry, 1 cup |
|
| 2 | pounds |
beef, round steak
boneless, cut into 1-inch cubes |
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
cut into small pieces |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 231.2 | ml/g |
tomato sauce
1 can |
|
| 231.2 | ml/g |
beef stock
1 can |
|
| 2 | each |
carrots
coarsely chopped |
|
| 2 | each |
celery
coarsely chopped |
|
| 3 | each |
potatoes
cut into bite-size pieces |
|
| 6 | each |
mushrooms
fresh, sliced |
|
| 1.3 | ml |
black pepper
|
|
| 231.2 | ml/g |
red wine
dry, 1 cup |
|
| 907.2 | g |
beef, round steak
boneless, cut into 1-inch cubes |
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
Directions
Cook bacon until crisp reserve bacon fat, in heavy pot 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. May add veg. oil if needed.
Add onion and garlic cook and brown about 3 minutes.
Add tomato sauce, broth, wine, bay leaf, and thyme.
Cover; on low heat simmer 1½ hours.
Add carrots, celery, potatoes, and mushrooms.
Uncover and cook until meat and vegetables are tender.
Sprinkle with rest of bacon.
1984 Christmas Book Photo by: Mairiah
