Sunday, March 29, 2009

Beef Stew with Bourbon

I made this recipe for the first time a couple of weeks ago. It's easy to make and it tastes terrific. The piece de resistance ingredient is the bourbon. Fifteen minutes after I added the bourbon, I opened the lid to sneak a peak. The steam that hit me in the face smelled like I stuck my head in a still. I was worried that the bourbon would be too overpowering and ruin the dish. My concerns were unfounded. After the full 30 minutes the aroma was tempered, and the flavor was perfect.

Serve the stew over brown rice or egg noodles.


3 Tbs unsalted butter
2 1/2 lbs beef stew meat (such as boneless beef round) cut into 1" cubes
1 large onion, chopped
2 fat carrots, chopped
1/2 cup beef broth
1/4 cup dry white wine
2 Tbs tomato paste
Salt and freshly ground black pepper to taste
1/3 cup bourbon whiskey
2 Tbs finely chopped fresh parsley leaves
  1. In a large casserole, melt the butter over medium-high heat. Add the beef, and brown on all sides, about 10 minutes. Remove the beef from the casserole with a slotted spoon and set aside.
  2. Add the onion and carrots to the casserole and cook until the onion is translucent and sticks to the bottom, 7 to 8 minutes. Return the beef, with its accumulated juices, to the casserole and let the juices deglaze the casserole for a few minutes, scraping the bottom.
  3. Add the beef broth, wine, and tomato paste. Season with salt and pepper. Bring to a boil and reduce the heat to very low. Cover and simmer until the meat is very tender, about 4 hours.
  4. Add the bourbon and cook for 30 minutes more. Check the seasoning, stir in the parsley, and serve.
from Real Stew by Clifford A. Wright.

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