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Foxhollow Farm
8905 Kentucky 329
Crestwood, KY 40014

Open: Mon-Fri: 8:00 am - 4:00 pm

Tel: (502) 241-9674

15 Miles north of Louisville, KY

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Beef & Bourbon Stew

Serves 3-4

  • 1 lb Foxhollow stew meat
  • ¼ lb bacon, diced
  • ⅓ cup KY bourbon
  • 4 cups low sodium beef broth
  • 1 medium white onion, diced
  • 3 cloves garlic, minced 
  • ¼ tsp red pepper flakes
  • 1 tbs worcestershire 
  • 1 tbs tomato paste
  • 1 large sprig fresh rosemary
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbs all purpose flour
  • 2 large carrots, chopped into equal size pieces
  • 2 large yukon gold potatoes, chopped into equal sized pieces 
  • 1 tbs grapeseed oil
  • kosher salt
  • black pepper


Set a large pot over medium heat & add grapeseed oil. When oil is warm, add bacon & cook until crisp & fat is rendered, 6-8 minutes. Remove bacon to a bowl & set aside. Keep rendered bacon fat in the pot.  

While the bacon is cooking, remove the stew meat from packaging & pat dry. Toss with ½ tsp kosher salt, ¼ tsp black pepper & flour, ensuring all sides are coated. 

Rewarm the bacon fat over medium-high heat & add the beef, arranging in a single layer (sear beef in batches if necessary). Brown beef, turning every few minutes to ensure all sides are seared, 6-8 minutes in total. Remove beef to a bowl & set aside. 

Remove the pot from the burner & add the bourbon & ⅓ cup of the beef broth. Bring to a simmer & allow to reduce by half, using a wooden spoon to scrape the burnt bits off the bottom & sides of the pot. Add the onions & saute until tender, 5-7 minutes. Add the garlic, red pepper flakes, worcestershire & tomato paste & stir to combine. Cook, stirring often, for 3 minutes, allowing the tomato paste to begin to caramelize on the bottom of the pot.

Add remaining beef broth to the pot along with the seared beef & any drippings. Tie the rosemary, thyme & bay leaf together with kitchen twine & add to the pot. Stir the stew, bring to a simmer & cover. Cook for 1 hour, checking often to make sure a soft simmer is maintained. After an hour add the carrots & potatoes. Taste the broth & add additional salt & pepper if desired. Bring back to a low simmer, recover, & continue to cook for an additional 45 minutes. 

Test the meat, potatoes & carrots to ensure they are very tender. Return the bacon to the pot & simmer, uncovered for a final 15 minutes. Taste & adjust seasonings if necessary.