Maple Bourbon Beef Stew

🕒 Prep: 30 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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Maple Bourbon Beef Stew is a cozy, heartwarming dish that’s perfect for chilly evenings. The combination of rich beef, sweet maple syrup, and a hint of bourbon makes this stew a unique twist on a classic comfort food favorite. It’s an ideal recipe to bring warmth and flavor to your table.

Ingredients for Maple Bourbon Beef Stew

The star of this dish is undoubtedly the beef chuck. Its marbling makes it perfect for slow cooking, resulting in tender, flavorful bites. The olive oil helps in browning the beef, adding a depth of flavor. Onions and garlic provide the aromatic base that every good stew needs. Bourbon adds a warm, smoky depth, while the maple syrup introduces a subtle sweetness that balances the dish. The tomato paste enriches the stew with a concentrated tomato flavor, while carrots, potatoes, and celery add heartiness and texture. We season with salt, black pepper, and thyme for a well-rounded flavor profile. Bay leaves bring a subtle herbal note that complements the stew. Finally, frozen peas add a pop of color and sweetness, and the cornstarch mixture thickens the stew to the perfect consistency.

Tips & Tricks

  • Brown the beef in batches to get a good sear on each piece, which adds depth to the flavor.
  • If you prefer a thicker stew, you can adjust the cornstarch slurry to your liking.
  • For an extra depth of flavor, deglaze the pot with a splash more bourbon after browning the beef.
  • Make sure to taste and adjust the seasoning before serving, especially if using a different brand of beef broth, as salt levels can vary.

Serving Suggestions

This stew pairs wonderfully with a slice of rustic bread to soak up the rich broth. For a lighter side, a simple green salad dressed in a tangy vinaigrette complements the stew's richness perfectly. If you’re feeling indulgent, serve it over creamy mashed potatoes for an ultimate comfort food experience.

Frequently Asked Questions

Can I make this stew in advance?
Absolutely! In fact, the flavors develop and deepen if allowed to sit overnight in the fridge. Just reheat gently before serving.
Is there a substitute for bourbon?
If you prefer not to use bourbon, you can substitute it with additional beef broth and a splash of apple cider vinegar for a bit of tang.
Can I use a different cut of beef?
Yes, beef brisket or short ribs can also work well in this recipe, though cooking times may vary slightly.

Maple Bourbon Beef Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Brown the beef chuck cubes in batches. Don’t overcrowd the pot; you want to get a good sear on each piece. Once browned, remove the beef and set it aside.

In the same pot, add the onions and garlic. Sauté them until they’re fragrant and the onions have turned translucent. This should take about 5 minutes. Pour in the bourbon, and use a spoon to scrape up any brown bits stuck to the pot – these are packed with flavor!

Now, add in the beef broth, maple syrup, tomato paste, carrots, potatoes, celery, salt, black pepper, bay leaves, and thyme. Return the beef to the pot, ensuring everything is nicely settled in. Bring it all to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours until the beef is tender.

After 2 hours, stir in the frozen peas and let them cook for about 10 more minutes. Just before serving, mix the cornstarch with water in a small bowl, then stir this mixture into the stew to thicken it. Don’t forget to remove the bay leaves before serving!

Why You'll Love This Recipe

  • Combines the rich, savory flavors of beef with the sweet and smoky notes of maple and bourbon.
  • Perfect for a slow-cooked meal that fills the house with a tantalizing aroma.
  • Uses simple, wholesome ingredients that come together beautifully.
  • Great for leftovers and meal prep, as it tastes even better the next day.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1/2 cup bourbon
1/4 cup pure maple syrup
2 tablespoons tomato paste
2 large carrots, sliced
4 medium potatoes, diced
2 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon dried thyme
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons water

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and brown the beef cubes in batches. Remove and set aside.
2. In the same pot, add onions and garlic, sauté until fragrant and translucent.
3. Stir in bourbon, scraping up any browned bits from the bottom of the pot.
4. Add beef broth, maple syrup, tomato paste, carrots, potatoes, celery, salt, pepper, bay leaves, and thyme. Return beef to the pot and bring to a boil.
5. Reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
6. Add peas and cook for an additional 10 minutes.
7. In a small bowl, mix cornstarch and water, then stir into stew to thicken.
8. Remove bay leaves before serving.

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