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Substances
- 1 lb. trimmed, cubed red meat chuck, divided
- kosher salt
- flour for dredging
- 4 tsp. olive oil, divided
- 1 1/2 tsp. grated ginger
- 2 cloves garlic, minced
- 1/4 c. bourbon
- 6 c. low-sodium hen broth
- 12 oz. carrots, reduce into 4-wander objects
- 1 1/4 lb. original potatoes, quartered
- 6 oz. shallots, peeled and halved
- 1 colossal yellow bell pepper, sliced
Directions
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- Step 1Season red meat with kosher salt, then sprinkle with flour, tossing to coat. In a colossal pot over medium-high warmth, warmth 3 teaspoons olive oil. Add half of the red meat to cook till browned on both sides, about 4 minutes; switch to a colossal plate. Add closing olive oil to the pot, and brown closing red meat; switch to the plate.
- Step 2Add ginger and garlic to the pot and cook, stirring for 1 minute. Add bourbon and cook till practically evaporated, as much as 1 minute. Return red meat to the pot, pour in hen broth, and bring to a boil; decrease to a simmer and let cook Forty five minutes. Cruise away any foam or elephantine on the surface.
- Step 3Add vegetables to the pot, and let simmer till gentle, 20 to 25 minutes. Season to taste and garnish with parsley.
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