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Burt Reynold's Stew

 
Burt Reynold's Stew
34

Stew

Yield

4

servings

Prep

20

min

Cook

hrs

Ready

2

hrs

 

Ingredients

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
*

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 659g (23.2 oz)
Amount per Serving
Calories 56416% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 1038mg 43%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 22%
Sugars g
Protein 120g
Vitamin A 109% Vitamin C 39%
Calcium 10% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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