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
- 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.
- 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.
- 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.
- Add the bourbon and cook for 30 minutes more. Check the seasoning, stir in the parsley, and serve.