Steaming bowl of stew with carrots and beef.

Cowboy Stew

17/01/2017 | By Cowboy Kent Rollins

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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

Servings 10
Prep Time 10 Minutes
Cook Time 2 Hours
Total Time 2 Hours 10 Minutes
Author Cowboy Kent Rollins

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

  1. Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
  2. 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.
  3. 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.

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