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
Servings
10
Prep Time
10 Minutes
Cook Time
2 Hours
Total Time
2 Hours 10 Minutes
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.