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Beef & Bourbon Stew

A drawing of Beef and Bourbon Stew in a bowl along with a side of cornbread on a saucer on a blackboard background.

Print Recipe (PDF)

Featured in Season 2, Episode 5

Cook time: Approximately 2 hours, 15 minutes – 2 hours, 30 minutes
Serves: 3-4

  • 1 lb Foxhollow stew meat  
  • ¼ lb bacon, diced  
  • ⅓ cup Kentucky Bourbon  
  • 4 cups low-sodium beef broth  
  • 1 medium white onion, diced  
  • 3 cloves garlic, minced   
  • ¼ tsp red pepper flakes  
  • 1 tbsp Worcestershire   
  • 1 tbsp tomato paste  
  • 1 large sprig fresh rosemary  
  • 6 sprigs fresh thyme  
  • 1 bay leaf  
  • 1 tbsp all-purpose flour  
  • 2 large carrots, chopped into equal-size pieces  
  • 2 large Yukon gold potatoes, chopped into equal-sized pieces   
  • 1 tbsp grapeseed oil  
  • kosher salt  
  • black pepper 


Set a large pot over medium heat and add grapeseed oil. When oil is warm, add bacon and cook until crisp and fat is rendered, 6-8 minutes. Remove bacon to a bowl and set aside. Keep rendered bacon fat in the pot.    
While the bacon is cooking, remove the stew meat from packaging and pat dry. Toss with ½ tsp kosher salt, ¼ tsp black pepper and flour, ensuring all sides are coated.
Rewarm the bacon fat over medium-high heat and add the beef, arranging in a single layer (sear beef in batches if necessary). Brown beef, turning every few minutes to ensure all sides are seared, 6-8 minutes in total. Remove beef to a bowl and set aside.   
Remove the pot from the burner and add the Bourbon and ⅓ cup of the beef broth. Bring to a simmer and allow to reduce by half, using a wooden spoon to scrape the burnt bits off the bottom and sides of the pot. Add the onions and sauté until tender, 5-7 minutes. Add the garlic, red pepper flakes, Worcestershire and tomato paste and stir to combine. Cook, stirring often, for 3 minutes, allowing the tomato paste to begin to caramelize on the bottom of the pot.  
Add remaining beef broth to the pot along with the seared beef and any drippings. Tie the rosemary, thyme and bay leaf together with kitchen twine and add to the pot. Stir the stew, bring to a simmer and cover. Cook for 1 hour, checking often to make sure a soft simmer is maintained. After an hour, add the carrots and potatoes. Taste the broth and add additional salt and pepper, if desired. Bring back to a low simmer, recover, and continue to cook for an additional 45 minutes.   
Test the meat, potatoes and carrots to ensure they are very tender. Return the bacon to the pot and simmer, uncovered for a final 15 minutes. Taste and adjust seasonings if necessary.