Apples and whiskey add a uniquely delicious twist to traditional beef stew.
Ingredients
- 3 to 3.5 lbs beef stew meat
- 2 cups diced onion
- 4 Tbsp clarified butter
- 3 Tbsp tomato paste
- 2 Tbsp flour
- 1 Tbsp sweet paprika
- 2 tsp Piment d’Espelette or hot Hungarian paprika
- 1 ½ tsp ground cinnamon
- 4 to 5 bay leaves
- ¾ cup plus 1 Tbsp whiskey
- 750 ml apple cider
- 500 ml water
- 2 pounds Granny Smith apples
- salt & pepper to taste
Directions
Step 1:
Pat beef cubes dry with paper towels. Melt clarified butter in Dutch oven over medium high heat. Add beef and cook until well-browned. Season to taste with salt and pepper, and remove from pan.
Step 2:
Add onions to pan, cooking until translucent. Stir in tomato paste and flour. Return beef cubes to pan. Stir in spices, bay leaves, whiskey, apple cider, and water. Bring to a boil, reduce heat, cover and simmer for 1 ½ to 1 ¾ hours.
Step 3:
Wash and cube apples. Should be rough-cut/rustic cubes. Add to beef mixture, cover and cook for another 15 mintues. Season with additional salt and pepper to taste and serve. Serves 8.
