Beef Stew Meat Swedish Collops With Bourbon Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

SWEDISH SAILOR'S BEEF STEW

Steps:

• 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
• 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

KENTUCKY BOURBON STEW

Steps:

• Take the beef and pork and marinate overnight in the bourbon and garlic turning the meat during the marinate time.
• Reserve the liquid In a heavy stockpot, heat the oil.
• When hot sear the beef and pork in batches until you have a good color on the meat.
• Add the quartered onions, garlic, and pepper.
• Cover with water and reserved marinade.
• Bring to a boil, reduce heat and simmer covered for about 3 hours.
• Salt and pepper the chicken and add it to the pot during the last hour and a half.
• At the end of the 3 hrs remove the meat and veg from the pot.
• Cool the meat and discard the veg.
• Add the remaining veg and the sugar to the pot of hot liquid.
• Cook for an additional hr.
• When the meat has cooled cube it removing the chicken skin and bones.
• About a 1-inch cube works well.
• Return the meat to the pot and cook for 30 minutes more.
• Correct the seasoning if needed.
• Get a basket of homemade rolls or French bread serve and watch them come back for more.

INSTANT POT® BOURBON BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Pour in bourbon and scrape up any browned bits off the bottom of the pot.
• Cancel Saute function. Add potatoes, black beans, corn, mushrooms, and carrots to the pot. Sprinkle salt, chili powder, pepper, cumin, and cinnamon over the beef and vegetables. Stir. Close and lock the lid. Select Stew function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Make sure all the pressure has released and the valve has dropped before you open the lid.

KALOPS (SWEDISH BEEF STEW)

Steps:

• Combine flour, salt and pepper in a bowl.
• Toss beef cubes in the flour mixture to coat.
• In a large dutch oven, cook the butter until just starting to brown.
• Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
• Add the bay leaves and allspice.
• Boil the water in a separate pan, then pour over the meat.
• Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
• When meat is tender, remove to a serving dish.