Bourbon Beef Stew

When It comes to comfort food in our house it is always some sort of soup or stew. This Bourbon beef stew always hits the spot, never disappoints, and doesn’t skimp on flavor. With minimal ingredients, it is easy to make. It cooks away on the stove for 2 hours and is divine. Serve this delicious soup with some crusty bread toasted under the broiler with olive oil and you have the perfect winter or rainy day dinner.

INGREDIENTS:

2 Tbsp Olive oil
1 Tbsp. Butter
2 Lb. Chuck roast – cubed in 1-inch cubes
1 Onion – diced in 1/2-inch cubes
1/3 C. Bourbon or whiskey of your choice
6 C. Chicken Stock or broth
3 Tbsp. Beef Boullion granules
1 Tbsp. Worcestershire sauce
2 Tbsp. Tomato paste
1 Tsp. Smoked Paprika
2 Tbsp. Sugar
Salt and pepper – to taste
2 Large Potatoes – cubed in 1×1 inch cubes
5 Carrots – cut in 1/2 Inch pieces
4 Tbsp. Flour

DIRECTIONS:

1. In a large Dutch oven (or pot with a lid) over medium heat add the oil and butter. Allow the butter to melt.
2. Season the meat with salt and pepper and toss to coat. When the Dutch oven is hot add the meat in batches and brown on all sides. Remove to a separate bowl or plate while you work on the second batch.
3. Turn the heat to low and add the onion. Season with a little bit of salt and pepper. Toss and allow to cook until the onions are slightly tender. About 5 minutes.
4. Add the garlic and cook for 30 seconds or until the garlic is fragrant.
5. Turn the heat off and add in the bourbon. Stir to combine and turn the heat back on to medium-low. Allow this to cook for 3 to 4 minutes to cook off any alcohol.
6. Add the chicken stock, beef bullion granules, Worcestershire sauce, tomato paste, smoked paprika, sugar, salt, and pepper. Stir to combine. Add the meat back in and stir. Bring the mixture to a boil, reduce to low heat, and cover with a lid. Allow to cook for 1 hour and 30 minutes stirring occasionally. If you need to add more water or broth (beef broth) you can add a cup at a time.
7. Remove 3/4 cup of the cooking liquid and set aside to cool. Add the carrots and potatoes and stir to combine. Cover with the lid and allow it to cook for 30 to 40 minutes without stirring or until the carrots and potatoes are tender.
8. Add the flour into the reserved cooking liquid you have set to the side. Whisk together until smooth. Remove the lid from the stew, pour the flour mixture into the stew, and stir gently to combine. It will start to thicken rather quickly. When you reach your desired thickness adjust the seasoning and serve. I like to serve with toasted bread on the side for dunking.

• If you do not want to add whiskey to your stew, add beef broth instead.
• You can serve this tasty stew with mashed potatoes. Leave out the potatoes, add extra carrots, and then make some mashed potatoes right before the stew is done. Add mashed potatoes to a bowl and then top with this tasty soup. yumm.
• Drizzle olive oil over a few slices of bread (sourdough) on each side and then toast it under the broiler. Remember to keep an eye on them because it will burn quickly. It is fabulous dunked into this wonder stew.