Red Eye Beef Stew

DIRECTIONS

• 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.