Beef Stew

This is a hearty and delicious stew. We typically get 1 wild game per year (last year we had 3!). This is my favorite dish to use with wild game because with all the flavors, you cannot detect any "game" flavor. I typically double this recipe and for a family of 5 will easily serve 2 meals with a tad left over. I like my sauce more "stew-y than soup-y, so I only add juice from one can of vegetables (looking to see which one has less sodium). If you like it a little thinner, go with both cans. I know some people may not like cooking with alcohol. With as long as this is simmered, all the alcohol gets cooked out. It just adds a dimension to the flavor. If you don't have the bourbon, you could probably substitute it with red wine, and if you'd rather not use any alcohol at all, it IS totally optional. My husband does not drink, but he cannot tell it is in this dish. Russets or red potatoes can be used interchangeably. We like to use the reds. Whichever you choose, please DO leave the skin on. This is a hearty recipe, besides most if the nutrition in the potato is in the skin! Feel free to add more potatoes, I never measure the amount, just keep tossing them in until it looks good! Each time you stir the pot after you have added the potatoes, just remember to poke the potatoes back into the liquid so they get cooked!

2 T olive oil, more as needed

3 lbs beef (or wild game!) cut in 1" cubes

Montreal Steak Seasoning (or salt, pepper, garlic powder) to taste

1 bell pepper, diced

1 medium onion, diced

3 stalks celery, diced

1/2 C bourbon, optional

1 (15 oz) can diced tomatoes

3 C beef stock

1 can corn

1 can green beans

2 C diced potatoes

Cube the meat and season liberally. Brown the meat in the oil in a large stockpot, in several batches as necessary. Add more oil to pan for subsequent batches if necessary. When browned, remove meat with a slotted spoon, leaving drippings behind. Toss in bell pepper, onion and celery and saute until slightly tender. Stir in bourbon (if using) and add the meat, tomatoes and beef stock. Bring to a boil and then simmer, covered, for 2 hours. Add in corn, green beans and potatoes and cook, stirring periodically until the potatoes are tender (20-30 minutes)