Ingredients for Red Eye Beef Stew
- London Broil Beef
- 2 tablespoons butter
- 1 large onion, chopped
- 1/2 cup water
- 1/4 cup bourbon
- Strong Coffee
- 2 tablespoons Worcestershire sauce
- Salt
- Cloves
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 lbs potatoes, peeled and cubed
- 1 (28 ounce) can crushed tomatoes
- All Purpose Flour
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How to Make Red Eye Beef Stew
- In a Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown 2 lbs beef stew meat in batches, ensuring not to overcrowd the pot. Set browned meat aside.
- Add 1 large chopped onion to the Dutch oven and cook for 1 minute, until softened.
- Add 1/2 cup water, 1/4 cup bourbon, 1/2 cup strong brewed coffee, 2 tablespoons Worcestershire sauce, 4 cloves minced garlic, 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, and 1/2 teaspoon black pepper to the Dutch oven.
- Return the browned beef to the pot. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1 1/4 hours, or until the beef is nearly tender.
- Add 2 lbs potatoes, peeled and cubed, to the stew.
- Bring the stew back to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the beef and potatoes are tender.
- Stir in 1 (28 ounce) can of crushed tomatoes.
- Bring the stew to a boil.
- Reduce heat to low and simmer for 5 minutes.
- In a small bowl or jar with a lid, whisk together 1/4 cup cold water and 2 tablespoons all-purpose flour until smooth.
- Gradually whisk the flour slurry into the stew. Cook, stirring constantly, until the stew has thickened and is bubbly.
- Cook and stir for 1 minute more to ensure the stew is thickened to your liking.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
35g
Carbs
13g
