Bourbon Beef Stew

This is a family favorite to kick off the Fall’s cool nights. This is a hearty stew with bold flavors and will fill you up. Everything is made in this one Pot and does not require at lot of attention.


2 tbsp. Olive OIl

1 tbsp. Butter

2 Lb. Diced Stew Meat

1 Onion, Diced

3 Cloves of Garlic, Minced

1/3 c. Bourbon ( I use Devils cut It has a more bold flavor)

4-6 c. Chicken Stock or broth

3 tbsp. Beef bouillon granules or cubes

1 tbsp. Worcestershire Sauce

2 tbsp. Tomato Paste

1 tsp. Smoked Paprika

2 tbsp. Sugar

1/2 tsp. salt

1/2 tsp. Pepper

2 Large Potatoes, Peeled and diced in 1/2 inch pieces

5 Carrots cut into 1/2 inch pieces

4 tbsp. Flour


(1.) In a large pot or dutch oven over medium heat add the oil and butter. Let melt. Add the meat in batches and sear on all sides. Remove to a bowl or plate.

(2.) Turn heat to low and add the onion and cook 5 minutes until tender. Add the garlic and cook 1 to 2 minutes. Turn the heat off and add the bourbon. Turn the heat back on to low and cook 5 minutes. Add the 4 c. of chicken stock/broth, beef bouillon granules, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper. Stir to combine. Add the meat back in and stir to combine again. cover and let cook for 2 1/2 hours stirring occasionally. Add 1/2 c. of chicken stock/broth if needed if the liquid gets to low.

(3.) Remove 1 cup of the cooking liquid to a bowl and add the 4 tbsp of flour and whisk together until smooth. Set aside.

(4.) Add the carrots and potatoes and stir to combine. Cover and let cook 30 minutes or until vegetables are tender.  Stir in the flour mixture and let cook 10 minutes until thickened. Check the seasoning. Add more salt and pepper if needed. Serve with crusty bread.

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