Ingredients

1   (15-ounce) can diced tomatoes with their juice
1/2 cup bourbon
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
Paula Deen’s House Seasoning
3 lb beef chuck, cut into 2-inch cubes
2 tablespoon vegetable oil
2 cup beef stock
1 cup corn kernels
1 cup green beans, trimmed and cut in 1/2
2 cup quartered new red potatoes
Salt and pepper

Directions

Heat the oil in a large Dutch oven or heavy pot with a lid. Season the meat all over with House Seasoning and sear in a single layer. Remove the beef to a plate and add the green bell pepper, onion, and celery to the pot and saute until softened. Return the beef back to the pot and add the bourbon, diced tomatoes and enough stock to cover the beef. Bring up to a boil and then lower to a simmer with the lid on ajar. Simmer for 2 hours or until beef is very tender. Then add the corn, green beans and red potatoes. Simmer 10 to 20 minutes until the vegetables are tender. Season, to taste, with salt and pepper.

Recipe Courtesy of Paula Deen