Kentucky Bourbon Stew
Total Time: 5 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 5 hrs
Ingredients
- Servings: 6
- 4 cloves crushed garlic
- 1 cup bourbon
- 2 tablespoons olive oil
- 2 lbs boneless beef shank
- 2 lbs boneless lamb steaks
- salt (my choice is almost always kosher)
- fresh ground black pepper
- 2 medium onions, quartered
- 4 cloves peeled garlic
- 1 medium chili pepper, quartered
- water, to cover
- 1 chicken, cut into 8 pieces
- 2 cups chopped onions
- 2 cups medium diced carrots
- 1/2 lb diced parsnip
- 1/2 lb diced turnip
- 1 lb baking potato, peeled and medium diced
- 2 cups peeled and chopped tomatoes
- 3 stalks celery, chopped
- 1/2 lb fresh green beans, cut into 2 inch pieces
- 2 tablespoons light brown sugar
- 1 tablespoon finely chopped fresh parsley
Recipe
- 1 take the beef and lamb and marinate overnight in the bourbon and garlic turning the meat during the marinate time.
- 2 reserve the liquid in a heavy stockpot, heat the oil.
- 3 when hot sear the beef and lamb in batches until you have a good color on the meat.
- 4 add the quartered onions, garlic, and pepper.
- 5 cover with water and reserved marinade.
- 6 bring to a boil, reduce heat and simmer covered for about 3 hours.
- 7 salt and pepper the chicken and add it to the pot during the last hour and a half.
- 8 at the end of the 3 hrs remove the meat and veg from the pot.
- 9 cool the meat and discard the veg.
- 10 add the remaining veg and the sugar to the pot of hot liquid.
- 11 cook for an additional hr.
- 12 when the meat has cooled cube it removing the chicken skin and bones.
- 13 about a 1-inch cube works well.
- 14 return the meat to the pot and cook for 30 minutes more.
- 15 correct the seasoning if needed.
- 16 get a basket of homemade rolls or french bread serve and watch them come back for more.
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