Photo: Beef Bourbon Y'all Recipe
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef chuck, cut into 2-inch cubes
- House Seasoning, recipe follows
- 1/2 cup diced green bell pepper
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup bourbon
- 1 (15-ounce) can diced tomatoes with their juice
- 2 to 3 cups beef stock
- 1 cup corn kernels
- 1 cup green beans, trimmed and cut in 1/2
- 2 cups quartered new red potatoes
- Salt and pepper
Directions
Heat the oil in a large Dutch oven or heavy pot with a lid. Season the meat all over with House Seasoning and sear in a single layer. Remove the beef to a plate and add the green bell pepper, onion and celery to the pot and saute until softened. Return the beef back to the pot and add the bourbon, diced tomatoes and enough stock to cover the beef. Bring up to a boil and then lower to a simmer with the lid on ajar. Simmer for 2 hours or until beef is very tender. Then add the corn, green beans and red potatoes. Simmer 10 to 20 minutes until the vegetables are tender. Season, to taste, with salt and pepper.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By gordcarl
on February 01, 2011
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Great recipe! I didn't have two hours after work to make this so I threw it all in the crock pot in the morning and it was GREAT by the time I got home!! Also I tossed the meat in flour and Paula's house seasoning then seared it before I put it in the crock. I bought some quick and easy cheese biscuits to go on the side and my boyfriend fell in love with me all over again!! I definitely recommend this to anyone who has some beef chuck and is sick of stew!
By yipeia_12785710
Columbia falls, 66
on April 03, 2010
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Terrific! Hearty---not necessarily pretty. I had five men after a day of skiing so doubled the recipe. Not one molecule was left. Served with homemade Paula Biscuits. Worth every minute. And of course, I got slaughtered on the bourbon while it was cooking.
By mom rachel
Tustin, CA
on December 15, 2009
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this recipe reminded me of something my grandma would make! the only thing is that i started too late in the day and so tried to rush it at the end so didnt go all the way to 2 hours on simmer.. i also put the flame up when i added the potatoes (i just used russet potatoes cuz thats what i had and becz i wanted the potatoes to hurry and cook so it was at a boil... so i think the meat was not as tender as it looks in the picture but it was still very good! next time will make sure to start dinner a lot earlier. the meat was not tuff or anything but just not look the picture looks... it looks like it falls apart in the picture. my 6 yr old picking eater loved it. my hubby loved it. and my 2yr old ate some which is a big deal!
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