This recipe comes from a stew cookbook written by Clifford A. Wright. I made it this weekend (01/24/09) for a brewing party (see Five Butt Beer post in 'What Ales You' forum). It turned out to be a first rate stew and was enjoyed to the degree that none was left. I used butter instead of suet and for the bourbon I used a mixture of Maker's Mark and William LaRue Weller 117.9 proof. I used those bourbons for the sweetness in the MM and for the richness of the Weller. I probably used a full cup of bourbon rather than the 2/3 cup (remember I doubled the recipe) in the recipe..........just couldn't resist.
3 Tablespoons finely chopped beef suet or unsalted butter
2 1/2 lbs boneless beef round (I used chuck, but it was choice quality) trimed of large pieces of fat and cut into 1-inch cubes
! large onion chopped
1 fat carrot, chopped
1/2 cup beef broth (I used a bit more than a cup and it was low sodium broth)
1/4 cup dry white wine (I probably used 1/3 cup of white wine)
2 tablespoons tomato paste
Salt and freshly ground black pepper to taste
2 tablespoons meat glace (optional - I used Tone's Beef Base)
2 tablespoons finely chopped fresh parsley leaves
1. In a large cassorole (I used a slow cooker pot) heat the butter (beef suet) over medium-high heat until the butter (fat) has melted. If using butter wait until the butter stops sizzling before browning the meat. Brown the beef on all sides, about 10 minutes. Remove the beef from the pot with a slotted spoon and set aside
2, Add the onion and carrot to the pot and cook until the onion is translucent and sticks to the bottom of the pot, 7 or 8 minutes. Return the beef, with it accumulated juices to the pot and let the juices deglaze the pot for a few minutes, scraping the botton. Add the beef broth, wine, and tomato paste. Salt lightly and season with pepper. Bring to a boil and reduce the heat to very low, using a heat diffuser if necessary. Cover and simmer until the meat is very tender, about 4 hours.
3. Add the meat glaze, if using, and bourbon and cook, uncovered, for 30 minutes more. Check the seasoning, stir in the parsley and serve.
I cooked this recipe (doubled) on Thursday, refrigerated it and served it after heating it to a simmer the next day in the afternoon. It was very well received by about 25 or so people. I served mine over a couple of pieces of Italian bread, but it would work with rice or noodles also. This recipe is quite easy to make and is superb in taste!