Lunch: Beef Bourbon Y'all

A stewed beef dish with lots of flavor.

Ingredients

1 (15 oz) can diced tomatoes, with juice
1/2 cup bourbon
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup green bell pepper, diced
Paula Deen's House Seasoning
3 lbs beef chuck, cut into 2-inch cubes
2 tablespoons vegetable oil
2 cups beef stock
1 cup corn kernels
1 cup green beans, trimmed and cut in 1/2
2 cups new red potatoes, quartered

Instructions

Heat the oil in a large Dutch oven or heavy pot with a lid. Season the meat all over with House Seasoning and sear in a single layer. Remove the beef to a plate and add the green bell pepper, onion and celery to the pot and sauté until softened. Return the beef back to the pot and add the bourbon, diced tomatoes and enough stock to cover the beef. Bring up to a boil and then lower to a simmer with the lid on ajar. Simmer for 2 hours or until beef is very tender. Then add the corn, green beans and red potatoes. Simmer 10 to 20 minutes until the vegetables are tender. Season, to taste, with salt and pepper.

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