Page 60 - Waves March 2019

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i everyone. March can be deceiving weather
wise. It can bring some of the coldest days of
the year, even though spring is on its way. So,
HBunny is going to throw at you one last winter
dish. This recipe is a hoot. I found this in my mother-in-
law’s recipe file. This is to honor the late and great Burt
Reynolds. In between making Deliverance and Smokey
and the Bandit, Dinah Shore must have taught him how to
cook!! This is word for word what the recipe says. So, here
you go.
BURT REYNOLDS’ BEEF STEW
carrots, two coarsely cut up celery stalks, two large quar-
tered potatoes, and ½ cup fresh sliced mushrooms. Uncov-
er and cook until meat and vegetables are tender.

(Notes from Bunny: I didn’t know whether you were
supposed to keep the bacon in or use just the grease. I
• Cut three slices of bacon into small pieces and cook in took out the bacon. But do what you want. And I
a large, heavy pan. added more beef broth and water).
• Cut two pounds lean chuck into one-inch cubes.
• Add salt and pepper. Hope you enjoy this. I’m sure Burt did. So, 10 – 4 good
• Dip the cubes in flour. buddies. Roger that Smokey.
• Brown in bacon fat, turning often.
• Add a little oil, if needed.

Then sprinkle with one tablespoon sugar, add one chopped
onion, one clove garlic and brown a Happy Trails,
little. Add six ounce can of tomato
sauce, ½ can of beef broth or water, Bunny
one cup dry Burgundy wine, one bay
leaf and a pinch of thyme.

Cover and cook slowly for about 1 ½
hours. Then add two coarsely cut up
60 | Waves Magazine | March 2019 Issue