This post and giveaway was sponsored by Stubb’s Legendary Bar-B-Q , however all opinions, comments and enthusiasm are my own.
This holiday season, I’ve made a vow to make all my meals with love, happiness and smiles. Not just the big celebration dinners, but also the crazy night meals when we’ve been out all day running errands, visiting with family or volunteering with our favorite charity (Brown Santa). Some times on these chaotic nights, I get grumbly about making supper, but shortcuts with Stubb’s Legendary Bar-B-Q products keep me grinning even after sitting in shopping mall traffic or spending hours trying to figure out which bulb in a string of lights has burned out.
For this slow cooker recipe, I’ve used Stubb’s Smokehouse Bourbon Cookin’ Sauce. This convienient product (which is gluten free) works in both the skillet and slow cooker. It contains a flavorful sauce pouch made with bourbon, garlic and rosemary along with a spice packet that can be used to prep the meat. 
One little hint extra step I have for this quick and easy recipe is to brown the stew meat before putting in the crock pot. While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience. 
Don’t just think of Stubb’s ONLY as a way to fix traditional Texas BBQ. They have so many delicious Bar-B-Q sauces, marinades, rubs and Cookin’ Sauces that offer bold flavors to spur on your creativity in the kitchen this holiday season.
Of course, I love to create my own new holiday recipes as well as revisit family food traditions, but why recreate the wheel on every single side dish for Thanksgiving, Christmas and other winter family gatherings when Stubb’s has complied a delicious collection of recipes for the season?! 
Yes-sir-ee, the Stubb’s Roasted Brussels Sprouts will be a delicious compliment to my Slow Cooker Cranberry-Orange Beef Stew with Rosemary Garlic Grits. You need to try these, so amazing!
To help you get cooking with down-home but daring style, I’m hosting a giveaway for one reader to win a Stubb’s Prize Pack that includes a spatula, T-shirt, Stubb’s hat and coupons for free Stubb’s products (yeehaw)! Just enter via the Rafflecopter app below:
- 1 tablespoon olive oil
- 1 1/2 to 2 pounds beef stew meat
- 1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet*
- 1 large sweet yellow onion, coarsely chopped
- 1 16-ounce can whole berry cranberry sauce
- 1 large orange, peeled, segmented and cut in pieces or usee 3 smaller "halo" or "cutie" tangerines
- 1 ounce bourbon whiskey
- 1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet Sauce Pouch*
- 1 cup fresh cranberries
- garnish Fresh Parsley and Orange Zest
- 1 cup instant grits
- 4 cups water
- 1/2 cup finely grated Romano cheese
- 1 teaspoon ground sage
- 1 teaspoon salt
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Sprinkle stew meat with spice packet from Stubb’s Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).
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Heat large, heavy-duty skillet to medium-high heat and brown stew meat in single layer. Don’t overcrowd, work in batches if necessary, draining cooking liquid between.
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Add browned stew meat to 6-quart slow cooker along with chopped onion, cranberry sauce, orange segments, orange zest, bourbon and Stubb’s Slow Cooker Sauce. Stir to combine.
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Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender. If desired, add 1 cup fresh cranberries to last 1 hour of simmering.
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*** If you can’t find Stubb’s Cookin’ Smokehouse Bourbon Flavor, the use this substitute. To season stew meat before browning, sprinkle with mixture of 1 teaspoon salt, 1 teaspoon ground pepper and ½ teaspoon red pepper flakes. For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.
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Add water to saucepan and bring to boil over medium-high heat. Slowly stir in grits, sage and salt and then reduce to medium-low for simmer.
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Simmer for about 7 minutes stirring frequently. When thickened, stir in cheese until incorporated. Remove from heat.
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To serve, place a mound of grits on a plate and use a slotted spoon to remove beef, onions and fruit from slow cooker. Top with optional garnishes of grated orange zest and chopped parsley.
