Sweet tea plays well with everything sweet, salty, and savory in this Bourbon-Sweet Tea Beef Stew.
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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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. 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.
- 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.
Lemony Sweet Tea Concentrate
Makes 3 cups
Ingredients
- 3 cups water
- 2 cups sugar
- Lemon peel, pith removed (1 small lemon)
- 7 cup size bags black tea*
- 2 tablespoons fresh lemon juice
- ¾ cup water, to serve
- Ice, to serve
Instructions
- In a medium saucepan, add 3 cups water, sugar, and lemon peel. Bring to a boil over medium-high heat. Reduce heat, and simmer until sugar is dissolved, about 5 minutes. Remove from heat and add tea bags; cover and steep for 10 to 15 minutes. Strain mixture, discarding solids. Stir in lemon juice. Cover and refrigerate for at least 4 hours before using.
- To serve, combine ¾ cup water with ¼ cup tea mixture. Pour over ice.
Notes
*We used Luzianne Iced Tea.
