Cowboy Stew
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.
