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Cowboy stew

15 Comments

Fall is around the corner — my favourite time of the year — and it’s soup season! Take:

3 – 4 pounds beef
8 red potatoes
1 large yellow onion
1 16oz bag carrot slices
3 cans of stewed tomatoes
1 small can tomato sauce
1 can Rotel
3 small cans green chilies
3 tablespoons minced garlic
32 ozs beef broth
32 ozs vegetable broth
32 ozs water
1 glug red wine
Steak seasoning

Cu your beef into cubes, sprinkle well with steak seasoning — I’m currently using Head Country Original, but use the one you like — and throw it into a pan with some oil to brown.

While the meat is browning, dice your onion, and chunk your taters. Throw them into a large stock-pot with all the canned stuff, the broth, and the water.

Once the beef is browned, toss it into the pot, and then use your red wine to deglaze the pan. Bung all those glorious bits into the stock-pot. Add everything else, except only the carrots, and simmer for an hour. Stir occasionally.

After an hour, throw in the carrots and let simmer for another half-hour.

Voila! Cowboy stew.

LawDog

A reminder
Requiescat in pace

15 thoughts on “Cowboy stew”

  1. No beans? Oh, wait, that's chili. 🙂
    Sorry. How long is my period of banishment?
    Actually, sounds like a good recipe.

  3. "After an hour, throw in the carrots and let simmer for another half-hour."
    It should read
    "After an hour, throw away the carrots and let other good stuff simmer for another half-hour."

    Fixed!

  7. A bit much for any crock pot I've ever seen.

    And yeah, I'm with Miguel GFZ. Throw away the orange yuk.

    Does sound yummy.

  9. I have to leave out the taters these days (danged Type II diabetes), so I substitute rutabagas instead. Also have a lot more Rotel in mine, but that's just my preference.

    The real key to making this super tasty is, no matter how much you're drooling, do not eat it the day it's made. Put it in the refrigerator and wait until the next day, then reheat. Yup, it's gonna be even better than you would have thought.

    Now freeze the leftovers and eat 'em up within a couple months. They'll be still better.

    Trust me, tons of experience here.

  10. Big YES on the leftovers. Pork and chili stew gets better if I can wait for the next day. It freezes well.

    Swap some of the water for a glass of wine to add body and flavor. I'll guess 15-16 oz can of tomatoes, for proportion. Looks good, probably next on the list. Defrosted and marinated some old beef to make a Mediterranean ragout tonight.

  15. The book "To Serve Man" has a recipe for cowboy stew too. Calls for the meat of one cowboy. Also calls for one clove of garlic, which is clearly not enough for that much meat.

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