Name: Bloody Mary Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound beef stew meat, cubed; 1 onion, diced; 2 cloves garlic, minced; 2 stalks celery, chopped; 2 carrots, sliced; 1 red bell pepper, diced; 1 (28-ounce) can diced tomatoes; 2 cups beef broth; 1/4 cup vodka; 1/4 cup Worcestershire sauce; 1 tablespoon hot sauce; 1 teaspoon celery salt; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
In the same pot, add the onion and garlic. Cook until the onion is translucent, about 3-5 minutes. Add the celery, carrots, and red bell pepper, cooking for an additional 5 minutes until the vegetables begin to soften.
Return the browned beef to the pot. Pour in the diced tomatoes (with their juices) and beef broth. Stir in the vodka, Worcestershire sauce, hot sauce, celery salt, salt, and pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer for 1 to 1 1/2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
Taste and adjust the seasoning if needed. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew, allowing it to simmer for a few more minutes to thicken.
Ladle the Bloody Mary Stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over cooked rice for a complete meal.

Ingredients

Instructions

Nutrition Facts