When cold days hit, I always think of a hearty stew for warming the bones!  This beef stew is perfect – it’s full of lean beef, carrots, celery, onions, herbs, and a surprise ingredient.  This recipe allows for left overs and is even better the next day!

Hearty Beef Stew

3 lb. lean beef, cut into cubes

3 large potatoes, cut into cubes

4 ribs of celery, roughly chopped

2 lb. carrots, roughly chopped

2 qt. soup stock (I like to use 1/2 beef and 1/2 chicken)

4 bay leaves

2 t thyme

1 t basil

1/2 t oregano

4 cloves garlic, finely minced

1/4 c Kentucky bourbon

Lightly coat the beef with seasoned flour then brown in a large stock pot with some olive oil, do not overcrowd the meat or it will not brown nicely.  Remove the browned meat and set aside.

Add the garlic to the meat drippings and lightly brown.  Add the onions and carrots and allow to lightly caramelize.  Add the potatoes, celery, and the meat back to the stock pot.  Add the soup stock and the herbs.  Turn the heat to a slow simmer ( you want some bubbles but not a full boil) and allow to cook for 2 hours.  Twenty minutes before serving, add the bourbon and allow to heat fully so the alcohol cooks off.  Serve with crusty bread and a bit of parmesan cheese grated over the top.