Prep 30 mins
Cook 3 hrs
A good stick to the ribs meal. Serve with warm crusty bread.
- 1 lb london broil beef, cut into chunks
- 2 tablespoons butter
- 1 small onion, chopped
- 1⁄2 cup water
- 1⁄2 cup Bourbon
- 1⁄2 cup strong coffee
- 1 1⁄2 teaspoons Worcestershire sauce
- 3⁄4 teaspoon salt
- 5 garlic cloves, minced
- 3⁄4 teaspoon dried basil, crushed
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄2 teaspoon pepper
- 3 medium potatoes, peeled and cubed
- 1 can diced tomatoes, undrained
- 1 cup cold water
- 1⁄4 cup all-purpose flour
- Brown meat in a dutch oven, with hot butter.
- Stir in onion cook for 1 min.
- Add 1/2 cup water, bourbon, coffee, worcestershire sauce, garlic, basil, rosemary, thyme, and pepper.
- Bring to a boil.
- Reduce heat and simmer uncovered for 1 to 1 1/4 hours or until meat is nearly tender.
- Stir in potatoes.
- Return to a boil.
- reduce heat and simmer 25 minutes more or until meat and potatoes are tender.
- Add tomatoes.
- Bring back to a boil.
- reduce heat and simmer 5 minutes (covered).
- In a jar with lid shake together cold water and flour together.
- Add mixture to stew cook until thickened and bubbley.
- Cook and stir for 1 minute more.
I made this with Jack Daniel's whiskey and it smelled just amazing while it was simmering. The resulting stew is good, but I find I prefer stews made with beer or wine, and with more vegetables. More proof that we are all different, I think. Thank you for an interesting experience.