Hearty Beef Stew
Ready In: 1 hr 30 mins
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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