Kentucky Bourbon Stew Recipes

TRADITIONAL KENTUCKY BURGOO

Steps:

• Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
• Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
• Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
• Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
• Discard bay leaves before serving stew in bowls.

KENTUCKY BURGOO

Steps:

• Brown the meats: Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.
• Sauté onions, carrots, celery, and green pepper: Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
• When the vegetables are well browned, add the garlic: Cook for 30 seconds more, until fragrant.
• Add back the meats as well as the chicken, beef broths, and the tomatoes: Stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
• Remove the meat pieces, strip from bones, cut into smaller pieces, and return to pot: Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.
• Add potatoes: Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel). Add them to the stew and cook them until they are done, about 45 minutes.
• When the potatoes are done, add the Worcestershire sauce: Mix well and taste for salt. Add more Worcestershire sauce to taste if needed.

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.

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.

KENTUCKY BOURBON BURGOO

Steps:

• 1. Put the pork, veal, beef, lamb, and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4-6 hours.
• 2. Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
• 3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
• 4. Season to taste with the salt, pepper, Tabasco, steak sauce, and Worcestershire sauce.

BEEF STEW MEAT (SWEDISH COLLOPS) WITH BOURBON

Steps:

• 1. Combine flour,salt & pepper and coat stew meat. Heat oil in skillet and brown meat on all sides. Place in Tender Cooker.
• 2. Combine onion, cranberry sauce & bourbon, stir into the meat. Add bay leaf. The alcohol in the bourbon cooks out, just the wonderful flavor remains.
• 3. Add gasket, cover and turn cover to lock down. Be sure the gasket stays in place, on the bottom of the cooker. Top cover with the red weight.
• 4. Put pot into your micro-wave and , cook on high for 20-25 minutes! With a low wattage oven add 1-2 minutes. Open micro-wave door. Wait till the yellow stem lowers down. Remove to counter. Open lid and serve over cooked noodles, rice, or mashed potatoes. I like spinach or cooked carrots on the side. This makes it's own wonderful gravy!! OH! SO.......delicious!!!

KENTUCKY BOURBON SIRLOIN STEAK

Steps:

• 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
• 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
• 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
• 4. Pour some sauce over each steak and serve.