Serves: 4

Submitted by: Stubb's
2.5.2003

Ingredients:
Stubb's Chili-Lime Rub
4 Russet potatoes, peeled and diced into 1-inch cubes
½ cup unsalted butter
2 pounds beef sirloin, cubed
½ yellow onion, chopped
¼ tablespoon ground pepper
¼ tablespoon chopped fresh thyme
¼ tablespoon chopped fresh rosemary
½ tablespoon chopped fresh basil
½ tablespoon salt
1 ½ tablespoons garlic powder
1 cup all-purpose flour
1 can (28 ounce) can diced tomatoes
½ cup bourbon
1 tablespoon Worcestershire sauce
2 cups water

Instructions:
In a medium saucepot on medium-high heat, add the diced potatoes and cover with water. Bring to a boil. Once it has reached a boil, reduce to medium heat and continue to simmer. Cook until the potatoes are halfway done ,drain and reserve.

Sift the flour together with ½ canister of the Chili-Lime Rub. While the potatoes are simmering, in a large saucepot over medium heat, melt the butter. Add the stew meat, onions, herbs and spices. Once the meat begins to brown, sift in the flour to coat the meat and mix well. Cook the flour mix with the meat for 5 minutes.

Add the canned tomatoes to the meat mixture and let simmer for 5 minutes. Then add to the beef mixture, the half-cooked potatoes, bourbon, coffee, Worcestershire and water and bring to a boil. Once a full boil has been reached, reduce heat to simmer. Simmer for 30 minutes, or until the meat is tender.