On some days all I want on getting back home post a hard day of work is a hearty bowl of stew. Then again, on some days all I want is a satisfying drink. In the recent past, I happened to experiment and mix ‘em both. The results? Well, let’s just say you can never go wrong with a spiked stew.
This beef stew is rich in terms of flavour, mouthwatering in its taste, and has the right amount of whisky to jazz it up. You could make it in a slow cooker, a heavy cast iron casserole or an oven.
Then you have to….
Set your oven to 325 degrees and preheat it. Cut your steaks or stewing beef into inch-sized cubes. Cook the bacon until it is crispy and brown and transfer to a plate. In a Dutch oven, add vegetable oil and heat it for a while. Add the meat and brown it in batches. Once that is done, transfer it to a plate. Add your carrots and onions. Cook for about a good 5 minutes or so. Then add the garlic and thyme and cook for another minute. Sprinkle 2 tablespoons of flour. Cook for a minute. Make sure you keep stirring it. Deglaze the pot you’ll be cooking the stew in with beef broth, while stirring it to ensure that bits do not stick to the bottom of the pan. Add the whisky, beef and bacon and bring it to a boil. Remove it from the heat and cover and place it in the oven. Bake for an hour or till the potatoes are tender enough. Take a bowl and combine the remaining flour and a tablespoon of butter. Remove the Dutch oven from the oven and stir in the flour mixture. In a medium-sized sauté pan, melt the remaining butter. Sauté the mushrooms for about 10 minutes till they turn golden brown. Now, add the mushrooms to the stew. Transfer this stew to a stovetop and bring it to a boil. Once it starts boiling, lower the flame and let it simmer for about 10 minute, that is, till it thickens. Garnish the stew with chopped parsley.
Serve your beef stew in a deep bowl with toasted bread and butter to dunk in! Enjoy!