Bourbon–Sweet Tea Beef Stew
 
Makes 2 quarts
Ingredients
  • 2½ pounds beef chuck steak,
  • cut into 1-inch cubes
  • 1 tablespoon kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • ¼ cup all-purpose flour
  • 4 ounces thick-cut bacon, sliced into ¼-inch pieces
  • 2 cups sliced yellow onion
  • 1 cup sliced peeled carrot
  • 1 cup sliced celery
  • 2 tablespoons tomato paste
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh thyme leaves
  • ¼ teaspoon ground cinnamon
  • ¼ cup Lemony Sweet Tea Concentrate (Recipe Follows)
  • ¼ cup bourbon
  • 3 cups beef broth
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • Garnish: fresh parsley leaves
Instructions
  1. Preheat oven to 350°.
  2. Pat beef dry with paper towels, and place in large bowl. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Add flour, tossing to combine.
  3. In a large enamel-coated cast-iron Dutch oven, cook bacon over medium heat until lightly browned, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  4. Working in batches, add beef to pot in a single layer; cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Remove beef from pot.
  5. In same pot, stir together onion, carrot, celery, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Cook over medium heat, stirring occasionally, until lightly browned, 10 to 15 minutes. Add tomato paste, garlic, thyme, and cinnamon; cook for 1 minute.
  6. In a small measuring cup, whisk together Lemony Sweet Tea Concentrate and bourbon; add to pot. Cook for 2 to 3 minutes, scraping browned bits from bottom of pot with a wooden spoon. Return beef and bacon to pot; add broth. Bring to a simmer, and cover.
  7. Bake until beef is tender, about 1 hour and 30 minutes. Add sweet potatoes; bake for 30 minutes more. Garnish with parsley leaves, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bourbon-sweet-tea-beef-stew/