Hearty Beef Stew

Name: Hearty Beef Stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs sirloin steaks or 2 lbs stewing beef; 1 tablespoon vegetable oil; 4 slices bacon, thick sliced, diced; 4 large carrots, peeled and sliced; 1 1/2 cups onions, chopped; 1 garlic clove, minced; 1/2 teaspoon thyme, dried; 3 tablespoons all-purpose flour, divided; 3 cups beef broth; 1/2 cup scotch whiskey; 4 medium potatoes, peeled and diced; 3 tablespoons unsalted butter, divided; 1/2 lb white mushroom; 1 tablespoon fresh parsley, chopped

Submitted by Chef mariajane

"Cold wintry nights beg for hearty beef stews with plenty of vegetables. In this version there's a little Scotch whiskey to give it an unusual kick. Made ahead of time on the weekend, beef stew gets better and better as its flavours meld. So plan to hold it in the refrigerator and serve it two or three days after you make it. Very delicious!!"

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 6

ingredients

2 lbs sirloin steaks or 2 lbs stewing beef
1 tablespoon vegetable oil
4 slices bacon, thick sliced, diced
4 large carrots, peeled and sliced
1 ¹⁄₂ cups onions, chopped
1 garlic clove, minced
¹⁄₂ teaspoon thyme, dried
3 tablespoons all-purpose flour, divided
3 cups beef broth
¹⁄₂ cup scotch whiskey
4 medium potatoes, peeled and diced
3 tablespoons unsalted butter, divided
¹⁄₂ lb white mushroom
1 tablespoon fresh parsley, chopped

directions

Preheat oven to 325°F.
Cut meat into 1-inch cubes.
Cook bacon until crisp and browned. Transfer to plate using slotted spoon.
Add vegetable oil to Dutch oven and heat; add meat and brown in batches.; Transfer to a plate. Add carrots and onions; cook for 5 minutes. Add garlic and thyme; cook for 1 minute.
Sprinkle with 2 tablespoons of the flour and cook for 1 minute, stirring often. Deglaze pot with beef broth, stirring to scrape up bits from bottom of pan. Add whiskey, beef and bacon; bring to a boil. Remove from heat, cover and place in oven., Bake for an additional hour or until beef and potatoes are tender.
Combine remaining flour and 1 tablespoon of the butter until smooth. Remove Dutch oven from oven and stir in flour mixture.
In a medium sauté pan, melt remaining butter and sauté mushrooms, about 10 minutes until golden brown. Add to stew. Transfer stew to stovetop, bring to a boil and reduce to a simmer for about 10 minutes or until thickened.
Garnish with chopped parsley, if desired.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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