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.

Ingredients
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.

Beef Stew with Basil Tomato Paste

Fall, means football and stew in the Przewoznik/Minor household. Sunday night I made "Beef Stew with Basil Tomato Paste" served with "Homemade Whole Wheat Honey Bread". The recipes for each follow. Bon Appetite!


Beef Stew with Basil Tomato Paste

1 tbs. olive oil
Nonstick cooking spray
1 lb stew meat or bloneless lean chuck steak, cut into 1 1/2-inch cubes
1/4 tsp. black pepper
1/2 cup dry red wine
2 cups low-sodium beef broth
1 can (1 lb) low-sodium tomatoes, pureed with their juices
2 medium-size stalks of celery, sliced
5 cloves garlic, minced
2 3-inch strips orange peel
1/2 tsp. fennel seeds
1/2 tsp. dried basil, crumbled
1/2 tsp. dried thyme, crumbled
1 bay leaf
2 medium-size yellow onions, quartered
2 medium-size turnips, peeled and quartered
2 medium-size potatoes, peeled and quartered
4 medium-size carrots, peeled and sliced 1 inch thick
3 tbs. minced fresh basil or 2 tbs. minced parsley plus 1 tsp. dried basil, crumbled
2 tbs. low-sodium tomato paste
6 oz fresh or thawed frozen snow peas

1. Heat the olive oil over moderate heat for 1 minute in a heavy 10-inch skillet that has been coated with the cooking spray. Season the stew meat cubes with the pepper, add to the skillet, and brown for 4 to 5 minutes. Transfer the beef to a 4-quart Dutch oven.
2. Add the wine to the skillet and boil, uncovered for 2 minutes, scrapping up any browned bits. Add the beef broth, tomatoes, celery, 3 cloves of the garlic, the orange peel, fennel seeds, basil, thyme, and bay leaf, and bring to a simmer, stirring. Pour all into the Dutch oven, cover, and simmer 1 1/4 hours.
3. Discard the bay leaf and orange peel, then add the onions, turnips, and carrots; cover and simmer until the vegetables are tender -- about 45 minutes.
4. Using a fork, mash the remaining garlic with the fresh basil, blend in the tomato paste and set aside. Cook the snow peas for 1 minute in boiling water, drain, and set aside.
5. Just before serving, stir the basil - tomato paste mixture into the stew along with the snow peas. Heat for 1 minute. Serves 4.

Homemade Whole Wheat Honey Bread


1 1/3 cup milk
1/3 cup honey
3 tbs. butter
2 tsp. sugar
1 1/2 tsp. salt
3 cups whole wheat flour
1/4 cup cornmeal
2-3 tsp. dry yeast.

Place all ingredients in order into baking pan of bread machine. Set machine to 1 1/2 lb loaf, and wheat bread setting. Press start.