Bourbon Beef Stew

I’ve really been in the mood for beef stew, and have been looking for a new recipe. The last time I did a similar dish was the Bourbon Short-Rib Stew I made back in May. The stew had great flavor, but the short ribs made it taste way too fatty for my liking. So rather than experiment with an unknown recipe, I tweaked that one a bit.

Bourbon Beef Stew

The changes I made?? I used 4 lbs. of beef cubes rather than short ribs, I used twice as much turnips as was called for, I used a trio of potatoes (white, red, and purple) rather than just white, skipped the horseradish, used quartered white onions rather than pearl onions, and topped it all off with some Bisquick dumplings (yum, reminds me of my youth!) rather than white cheddar grits.

Looks like cold weather food to me! 🙂