Ingredients
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-
2 pounds Sirloin steak or stewing beef
-
1 tbsp vegetable oil
-
1 tbsp all purpose flour
-
3 slices thick sliced bacon diced
-
4 large carrots peeled and diced
-
1 1/2 cup onions chopped
-
1/2 tsp dried thyme
-
3 medium potatoes peeled and diced
-
2 1/2 cup beef broth
-
1/2 cup Grant’s Scotch whisky
-
1/2 pound white mushrooms
-
1 tbsp unsalted butter
-
1 clove garlic minced
-
1 tbsp parsley chopped, optional
Recipe Method
1. Preheat oven to 325°F/190°C.
2. Cut meat into 1” (2.5 cm) cubes.
3. Cook
bacon until crisp and browned. Transfer to plate using slotted spoon.
4. Add vegetable oil to
Dutch oven and add meat;
brown in batches. Transfer to plate.
5. Add onions and carrots; cook for 5 minutes. Add
garlic and
thyme; cook for 1 minute. Sprinkle with flour and cook for 1 minute, stirring often.
6.
Deglaze pot with
beef broth, scraping up bits from bottom of
pan.
7. Add Grant’s Whisky,
beef and
bacon; bring to a boil. Remove from heat, cover and place in oven.
8.
Bake for 1 hr. Add potatoes.
Bake for an additional hour or until
beef and potatoes are tender.
9. Combine remaining flour and
butter until smooth. Remove
Dutch oven from oven and stir in flour mixture.
10. In a medium sauté
pan, melt 2 tablespoons
butter and sauté the mushrooms, about 10 minutes, until golden
brown. Add to stew.
11. Transfer stew to stovetop, bring to a boil and
reduce to a
simmer, for about 10 minutes, until thickened.
12. Optional – Garnish with chopped
parsley.
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