Cowboy Stew

During cold days on the chuck wagon I’ve got to think of a stick-to-your-bones meal that will not only satisfy but keep those fellers warm. When those cowboys come in from a long ride and the wind howling at their necks it sure is important to make them feel like they’re coming home. I get ol’ Bertha a roaring with a good fire, put up all the walls on the fly and it can feel a little more like home in those cold conditions.

Hopefully this will warm your stomach and your soul.

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Cowboy Stew

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10

Ingredients

• 8 regular red potatoes chunked
• 2 ½ cups sliced carrots
• 1 large yellow onion sliced
• 1 large jalapeno chopped
• 3 14.5-ounce cans stewed tomatoes
• 1 15-ounce can tomato sauce
• 1 10-ounce can Rotel
• 3 4-ounce cans chopped green chile
• 2 tablespoons minced garlic
• Canola oil
• 3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
• 3 quarts water or beef broth
• Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper

Instructions

• Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
• Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
• Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.

Notes

This makes enough to feed a crew- or freeze and save for later.