Cowboy Stew
Hope you enjoyed our article What is Cowboy Stew? Our modern-day version of the original chuck wagon Cowboy Stew stays true to its authentic cowboy roots with some additions and...
Ingredients
- 1 small chunk salt pork approximately ¼ lb, cut into small pieces.
- 1 - 2 pounds cubed beef 2 pounds for heartier, meatier stew
- ½ cup flour
- 1 tbsp. mild to medium paprika
- pinch of salt
- 1 cup corn kernels from fresh corn on the cob about two medium corns
- 1 cup sliced fresh carrots
- 2 cloves minced garlic
- 1 yellow onion, chopped
- 1 seeded bell pepper or two-seeded jalapeno peppers, chopped
- 1 cup of celery with leafy tops, chopped
- 1 tbsp. mild or medium chili powder
- 1 tbsp. sugar
- 1 tbsp. Cider vinegar or Worcestershire sauce
- 6 medium potatoes, diced
- 4 - 6 cups water depending on how thick you want your stew
- 2 - 4, 14.5 oz cans diced tomatoes depending on how thick you want your stew**
- salt and pepper to taste
- *Oil, butter, or other fat can be substituted for salt pork if desired.
- **You can omit the tomatoes and substitute beef bouillon if desired for a thicker gravy-like stew.
- ***2, 16 oz cans Ranch-style beans can be added if desired, along with any pre-cooked leftovers, near the end of the cook cycle, for heartier fare.
Instructions
- Cook salt pork until fat is expelled (add more fat if needed).
- Combine flour, paprika, and salt in a medium-sized bowl.
- Coat beef cubes with the flour mixture and sear to light golden brown in fat.
- Transfer to a very large dutch oven or heavy stockpot if needed.
- Lightly sear onion, celery, pepper, and garlic in remaining fat.
- Add any remaining fat along with corn, carrots, onions, celery, bell pepper or jalapeno, and garlic to the cooking pot.
- Add seasonings; sugar, chili powder, water, vinegar or Worcestershire sauce, canned tomatoes, or bouillon (as desired) and stir well.
- Bring to a boil; stir frequently. Add potatoes; cover and cook until potatoes are almost tender.
- Add additional pre-cooked leftovers or beans if desired and cook an additional 15 -20 minutes on medium simmer stirring frequently as not to burn.
- Low may be used; alternatively, for a longer period of time.
- I make several variations of this recipe depending on what I have on hand and the desired outcome.
- Less meat with the addition of beans and tomatoes pair well with the spicier version.
- The amount of liquids may need to be altered as well during the cooking process. Serve with homemade cornbread or bread of choice.
Tried this recipe?Let us know how it was!