Beef Stew with Bourbon and Root Vegetables by Dish ‘n’ the Kitchen

stewing beef, bacon, salt and pepper, olive oil, ruta, carrots, cipollini onions, garlic, bourbon, beef broth, tomato puree, thyme, rosemary, bay leaf, peas

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– 2 lbs/approx 1 kg. Stewing Beef
– 2 slices cooked bacon; crumbled
– 1/2 cup Flour
– Salt and Pepper
– Olive Oil
– 1 medium rutabaga; peeled and cut into 2 cm dice
– 4 carrots; peeled and cut into 2 cm dice
– 1 cup small cipollini onions; peeled or 1 medium onion peeled and roughly chopped
– 4 cloves garlic;minced
– 1/2 cup bourbon
– 2 cups beef broth
– 1 tbsp tomato pur?e
– bunch of fresh thyme
– bunch of fresh rosemary
– 2 bay leaves
– 1 cup frozen peas

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