Maple Bourbon Beef Stew

Why This Maple Bourbon Beef Stew Works

At the start, browning the beef in hot oil gives the outside a dark crust while the inside stays moist. Those browned bits stick to the bottom of the pot. When the bourbon goes in, it loosens all that stuck-on beef and onion, so it mixes back into the stew instead of burning. The alcohol also cooks off as it simmers, so the sharp taste fades and leaves a gentle warmth behind.

As the pot bubbles on low heat for a long time, the tough beef chuck slowly breaks down and becomes tender. Carrots, potatoes, and celery soften but don’t fall apart because they cook gently, not at a hard boil. Maple syrup and tomato paste spread through the broth, so the liquid thickens a little and clings to the meat and vegetables. Near the end, the cornstarch and water go in and the stew quickly goes from soupy to thick and glossy, so it coats the spoon instead of running off.

Mistakes To Avoid

Crowding the pot while browning the beef makes the cubes steam instead of sear. The outside stays pale and wet, so the stew ends up with a flat, boiled-meat texture instead of those browned edges that hold up during the long simmer.

Pouring in the bourbon over high heat and walking away can cause it to flare up or burn on the bottom. The liquid then cooks down too fast, leaving a harsh, bitter edge and sticky burnt bits that give the whole pot a slightly scorched taste and smell.

Letting the stew boil hard for two hours instead of a gentle simmer makes the beef tough and the potatoes start to break apart. The meat turns stringy and dry, while the vegetables shed too much starch and the stew becomes gluey rather than silky.

Adding the peas at the start with the carrots and potatoes causes them to overcook and lose their shape. By the time the stew is done, the peas have turned dull and mushy and blend into the broth instead of staying bright and slightly firm.