INSTANT POT® BOURBON BEEF STEW
I made up this beef stew recipe, and I think it turned out really well, so I'm sharing it with you.
Provided by andypants
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 43.8 g, Cholesterol 62.6 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.8 g, SaturatedFat 6.6 g, Sodium 1322.5 mg, Sugar 5.5 g
TRADITIONAL KENTUCKY BURGOO
This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!
Provided by TonyEditor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g
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.
KENTUCKY BOURBON STEAK BITES
Provided by Food Network
Categories appetizer
Time 1h55m
Yield 36 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.
BEEF STEW MEAT (SWEDISH COLLOPS) WITH BOURBON
This delicious recipe is cooked in my NORDIC-WARE Microware, TENDER COOKER.iT tAKES Only minutes to cook most meals., USING THE MICRO-WAVE..... Yes, you can probably cook it in your oven or crock-pot.... But save time and cook in a flash, and your kitchen stay cool. This pot is great for one-two people. I wouldn,t be with out...
Provided by Nancy J. Patrykus
Categories Beef
Time 30m
Number Of Ingredients 8
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!!!
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