Photo: "Cowboy" Stew Recipe
Ingredients
- 1/2 bacon, diced
- 2 pounds cubed beef stew meat
- 3 large onions, medium dice
- 1 bunch celery, well scrubbed, cleaned, and chopped
- 1 pound carrots, medium dice
- 1 (750-ml) bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes, well scrubbed and diced, skin on
- 1 (8-ounce) package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Directions
Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
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By lakimmypoo87
on October 28, 2011
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It's a good stew but it's also taking me all day to make it.Definately doesn't take just an hour but I love this recipe going to make it more often now that winter is here.
By SJScouter
on July 31, 2011
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So I need to learn what I am (we are doing wrong. I've helped to cook this meal at two camping events and once at home. I do not understand what we need to do to help "simmer" the stew down to 1/2 after adding the broth and wine. That is to say we bring the stew to a boil and then turn down the temp to a simmer. But to remove 1/2 of the stew takes at least an hour. The first time we blamed the camping stove. The second time we had a more powerful camping stove and the third time was at home. Each time though it took much longer to simmer off the stew. Should it be at a high boiling point?
Otherwise I we really enjoy the stew. It's a good one for camping with minimal cleanup.
By LFP Scoutmaster
on May 27, 2011
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Have made this recipe several times. At home, on the trail for non scout events (alcohol and Scouting is a no-no. All have come out great. Hints for those that think this recipe is expensive. Use cheap red wine, non organic Beef Broth and bypass the okre. I use only one medium to large sized onion (make a sweet one!, don't boil down too far (about 20 minutes, used 1/2 the oil/flour mix, add a little salt and pepper and my kids can't eat enough of it. Keeps great for lunches and dinner. Even freezes well and when you reheat from frozen, add about a cup of broth (either beef or chicken and it is better than before. This recipe will stay a staple in my arsenal of easy to make and maximum enjoyment meals.
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