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Sonofabitch Stew
2 pounds lean beef
Half a calf heart
1/2 pounds calf liver
1 set sweetbreads
1 set brains
1 set
marrow gut
Salt, pepper
Louisiana hot sauce
Kill off a young steer. Cut up beef, liver and heart into I -inch cubes; slice the marrow gut into small rings.
Place in a Dutch oven or deep casserole. Cover meat with water and simmer for 2 to 3 hours. Add salt, pepper and hot sauce
to taste. Take sweetbreads and brains and cut in small pieces. Add to stew. Simmer another hour, never boiling.
Son-of-a-Gun-Stew
Meat:
3 pounds chuck or other inexpensive beef roast
2 pounds pork roast or boneless pork ribs
2 bay
leaves, broken in half
1 teaspoon dried parsley
2 cloves garlic, chopped
1 tablespoon dried, minced onion flakes
1
tablespoon Worcestershire sauce
1 tablespoon instant beef stock or 1 can beef broth
Water
Vegetables:
2
tablespoons olive oil
1 medium yellow onion, chopped
1 green or red bell pepper, seeded and chopped
2 large carrots,
chopped into small bite-size pieces
4 medium potatoes, peeled, cooked and cut into eighths
2 tablespoons butter
2
tablespoons all-purpose flour
Juice from the cooked meat.
Cut the meat into chunks small enough to fit in your crockpot.
Place the bay leaves, parsley, garlic, onion flakes and Worcestershire on top of the meat.
Mix the instant beef stock
with a cup of hot water and pour over
the meat, or use the beef broth and pour over the meat. Add enough water to cover
the meat, cover and cook on high for 1 hour. reduce the heat to low and cook for 4-5 hours more or until the meat is tender.
Remove
the meat from the crockpot. Divide the meat in half and cut one half of it into bite-size pieces. (Save the other half for
another dish such as burritos.) Strain the juice from the crockpot and let cool. Skim off any excess fat and reserve the
juice.
Heat the oil in a large Dutch oven or heavy pot, stir in the onion,
bell pepper and carrots and cook over medium
heat until the onion and bell pepper are tender. Remove the vegetables to a bowl. Melt the butter in the pot, stir in the
flour and brown for a minute or so. Whisk in the strained juice from the meat until you have the consistency of
light
cream. Add water if you do not have enough juice or want it
thinner.
Add the vegetables back to the pot. Then add the
potatoes, meat
and salt and pepper to taste.
Cook for 20 to 30 minutes over low heat until everything is warmed through and the flavors meld. Serve in large
shallow bowls with sourdough or dark, crusty bread. Serves 4-6
Chuckwagon
Stew
2
1/2 lb Beef cubes (5 cups)
2 Tb Flour
1 Tb Paprika
1 tsp Chili powder
2 tsp Salt
3 Tb Lard or vegetable shortening
2
Sliced onions
1 Clove garlic - minced
28 oz Can of tomatoes
3 Tb Chili powder
1 Tb Cinnamon
1 tsp Ground cloves
1/2
tsp Dried & crushed red peppers
2 cup Chopped potatoes
2 cup Chopped carrots
Coat beef in a mixture
of flour, paprika,1 tsp. chili powder and salt. Brown the beef in hot lard or shortening in a large Dutch oven.
Add
onion and garlic and cook until soft. Add canned tomatoes, chili powder, cinnamon, cloves and peppers.
Cover and
simmer for 2 hours. Then, add the potatoes and carrots and cook until vegetables are done (usually about 45 minutes).
Serves 6 hungry cowpokes.
Boot Kickin' Cowboy Stew
4 tablespoons
vegetable oil
3/4 cup all-purpose flour
2 teaspoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions, blanched and peeled
1 bay leaf
1 dried chipotle pepper, whole for less heat, or 1 pepper in adobo, diced (optional)
1 (10 ounce) can condensed onion
soup
3 (10 1/2 ounce) cans beef broth
1 teaspoon Liquid Smoke seasoning (sold in the spice aisle of most supermarkets)
1
pound golden potatoes (such as small Yukon Gold), cut into 2-inch chunks
6 carrots, peeled, cut into 2-inch chunks
3
stalks celery, cut into 1-inch chunks
3 tablespoons all-purpose flour mixed with 1 tablespoon cold water (optional, for
thicker broth)
Salt and pepper, to taste
In a large
pot, heat oil over medium-high heat.
In a sealable
plastic bag, mix together flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated.
Brown meat
in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about
3 minutes total, then remove from pot and set aside
Drain excess
fat from pot. Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef broth to the pot. Stir and bring
to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.
Add Liquid
Smoke, potatoes, carrots, browned onions and celery; cook 30 minutes more. (For a thicker broth, 30 minutes before stew is done, slowly stir the flour-water mixture
into stew.) Season finished stew with salt and pepper to taste.
Makes 6 to
8 servings
Easy Texas Chili
3 pounds
chuck roast (cubed) or ground beef (formed into tiny meatballs)
2 tablespoons oil
2 cloves of garlic, minced
6 tablespoons
chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon ground cumin
3 cups tomato or veggie juice
3
beef bullion cubes
salt and black pepper to taste
Cut chuck roast into cubes or mold ground beef into small meatballs.
Fry the meat in cooking oil until outside is browned. Add minced garlic and cook for two minutes.
Combine
chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well
coated. Cook for 1 minute.
Add
tomato or veggie juice and bullion cubes and stir for about 20 seconds.
Simmer
for 45 minutes, stirring occasionally. Then remove from heat and add salt and black pepper to taste. Serve garnished
with lime wedges and sour cream. Great with cornbread or sourdough bread. Makes 6 cups.
Texas Cowboy Stew
6 slices
bacon
1 cup sliced onions
1/2 cup chopped green bell pepper
1 1/2 pounds ground beef
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
2 cups cubed potatoes
2 large cans
tomatoes)
1 can corn, drained or 1 cob corn, cut off
Fry bacon,
remove from skillet. Sauté onions and bell pepper in bacon drippings. Add beef and garlic. Brown together and simmer for 30
minutes.
Add salt,
pepper, chili powder, tomatoes and potatoes. Cook over low heat until potatoes are done. Add corn; simmer 10 minutes.
Crumble bacon
over top.
Cowboy Soup
1 pound ground
beef
1 medium onion
1 (16 ounce) can mixed vegetables
1 (10 ounce) can Ro*Tel tomatoes and green chiles
1 (13
ounce) can Spanish rice
1 (14 1/2 ounce) can stewed tomatoes
1 (17 ounce) can cream-style corn
Brown ground
beef and onion lightly in a 4-quart kettle. Add remaining ingredients; cover and simmer for 40 minutes.
Cowboy Stew
Yield: 8
servings
1 pound ground
beef
1 onion, chopped
1/4 cup celery, chopped
4 green onions, chopped
1/4 cup chopped chile peppers (optional)
1 tablespoon chili powder
2 tablespoons granulated sugar
1 (10 ounce) can diced Ro-Tel tomatoes
1 (12 ounce)
can corn
6 new potatoes, cut into bite-size pieces
2 (15 ounce) cans ranch style beans
2 cups water
Brown ground
beef, add onion, celery, green onion, chili peppers and sauté until tender. Add remaining ingredients. Increase heat to boiling
point stirring frequently. Reduce heat cover and simmer for 30 minutes.
Salt and
pepper to taste.
Serve over
cooked rice with hot rolls or garlic bread.
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