Chuckwagon Trail Stew- Cowboy Kent Rollins
Servings 6 to 8
Ingredients
- 1 pound bacon cut into 1-inch strips
- 2 ½ to 3 pound chuck roast trimmed and cubed
- Salt and black pepper to taste
- 1 cup all-purpose flour divided
- 1 large white onion diced
- 4 garlic cloves minced
- 8 ounces chopped mushrooms
- 1 15 ounce can hominy
- 1 15 ounce can kidney beans
- 1 15 ounce can pinto beans
- 2 4 ounce cans diced green chilies
- 2 10 ounce cans RoTel diced tomatoes and green chiles
- 2 15 ounce cans stewed tomatoes
- 32 ounces beef broth
- 2 tablespoons Worcestershire sauce
- 4 russet potatoes cut into bite-sized pieces
- 4 carrots sliced ½-inch thick
- 2 bay leaves
Instructions
- Add the bacon to a large cast iron skillet over medium high heat. Cook for about 4 to 5 minutes, or until about ¾ done. Remove and set aside.
- Place the meat into a large bowl and season well, with the salt and pepper. Sprinkle in ½ cup of the flour and toss to coat well.
- Return to the skillet, over medium-high heat, and add half of the meat. Cook until the meat has browned, remove from the skillet and place in a large stock pot. Repeat with the remaining meat. Remove
- Add the onion to the skillet and cook for about 4 minutes, stirring occasionally. Stir in the garlic and continue to cook for another 2 to 3 minutes, stirring occasionally.
- Stir in the mushrooms and cook until they are soft, stirring occasionally. Sprinkle in the remaining ½ cup of flour and mix well. Add the contents to the pot.
- Stir in the hominy, kidney beans, pinto beans, green chilies, Rotel, stewed tomatoes and beef broth. Stir in the Worcestershire sauce, potatoes, carrots and bay leaves. Cook over medium heat for 45 minutes. Reduce the heat to low and simmer for another 45 minutes. Serve warm.
