Drunk Beef Stew Recipes

Steps:

• Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
• Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Steps:

• Toss meat with seasoned flour to coat all sides.
• Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.
• Remove meat and cook onion briefly in pan.
• Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.
• Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.
• Add peas during the last ten minutes of cooking.

Steps:

• Choose your favorite cut of meat. In my family we use chuck because it is very inexpensive and badly NEEDS tenderizing.
• Take a small-tipped paring knife and puncture the meat on both sides several times. Doing this helps get flavor into the meat, not just on the surface.
• Place the meat in a glass pan. (I've never seen it, but I have heard that acidic liquids can do damage to your metal cookware.)
• In another bowl, mix one part rum (We use Captain Morgan's Spiced Rum, though the Coconut one is really good too.) to two parts cola (don't use Pepsi because it is too sweet).
• Pour the mixture over your meat (make sure that the meat is covered by the liquid). Cover and let sit for at least two hours in the refrigerator. Make sure to turn the meat at least once.
• We usually have some grilled vegetables with this as well. Choose your favorite summer vegetables and place on a sheet of buttered aluminum foil, leave half of the foil sheet empty so it can be used to created a packet. On top of the vegetables place one tablespoon of margarine or butter, and one cube of ice. Sprinkle garlic salt, onion powder, and rotiserrie chicken seasoning over the vegetables. Fold uncovered part of foil over the vegetables to form a packet and seal.
• Get your grill nice and hot and place vegetable packets on. Pull the meat from the refrigerator. Take meat out of the marinade and place on a plate. Rub a small amount of freshly ground pepper and salt into the meat.
• Put meat on the grill...mix yourself a rum and coke and use a little of it to keep the flames off of the meat.
• Cooking time depends on your grill. The steaks can also be done in the kitchen but are so much more fun out in the yard.
• Enjoy one of my families favorites and have a great summer.
• Happy eating.

Steps:

• Pour Jagermeister into tall glass. Add root beer and stir.

Steps:

• Heat the peanut oil in a dutch oven on medium heat until you can smell it but DO NOT let it smoke.
• Roll the steak around in about 3 Tbs. GF flour and season it with roast beef or steak seasoning.
• Brown the steak on all sides in the dutch oven.
• When the flour starts to stick, deglaze the pan with 1 Tbs. butter and 1/2 cup wine.
• Chances are the wine will start to thicken pretty quickly because Gluten-Free flour is an amazing thickener. If it starts to look like wall paper paste it's too thick.
• Dabble by adding more liquid (I'd recommend wine or mushroom broth -- probably both.) throw in 1/2 cup of beef broth and 1/2 cup of shroom broth. But remember, this is an inexact science. You want the sauce consistency to be about the same as a cream soup to begin with -- so dabble until it's about right.
• Throw in the onions, garlic, thyme and pile in the shrooms. If the shrooms don't out number any single thing in this dish -- you are making it wrong and definitely need to add MORE. (I use shitake and baby bellas in this.).
• Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes.
• While simmering, melt the rest of the butter in a separate pan and add equal amounts of GF flour. Wisk in the rest of the broth and wine and allow to thicken (it will be gooey, pastey thick -- GF flour is like that.).
• Dump the thickening goo into the stroganoff pot and allow the whole thing to cook until the sauce is thickening and the onions/shrooms are done.
• Throw in the dairy products and salt and pepper to taste. (I use half and half.).
• Being gluten intolerant, I serve this over mashed potatoes but I'm relatively sure it would amazing over egg noodles or served by itself with bread.

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Steps:

• Bring potatoes, onions, and water to a boil, lower heat to simmer.
• Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.
• Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.

Steps:

• Combine flour and pepper; coat beef cubes.
• Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
• Sauté onion, celery and garlic until tender.
• Return beef to pan.
• Add beef, broth, wine and spices.
• Bring to a boil, stirring occasionally.
• Reduce to simmer, cover and continue cooking for 1-3/4 hours.
• Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
• Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
• Simmer until thick.