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. 

 

Watch the Video…

Cowboy Stew

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 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.