Cowboy Beef Stew

beef-stew-served-photoMy sister-in-law gave me a great Cowboy Dutch Oven for Christmas a few years back.  Because our pantry was, um, well… overstuffed and unorganized, I had forgotten all about it and hadn’t used it since I first got it.  A few weeks back we hauled everything out of the pantry, threw a lot of stuff away, gave away even more.  We decided what we really use vs. what was just taking up space.  Now we have a nicely organized and clean pantry, but the big benefit was rediscovering several fun toys I had forgotten about.  One, of course, that tops the list is my dutch oven.  If it wasn’t 15 degrees outside, I might be cooking this stew outside over wood and having real cowboy beef stew, but my gas range will have to do.

Cowboy Beef Stew in the Dutch Oven

Step 1. Dredge the beef chunks in kosher salt, pepper, granulated onion powder, and granulated garlic powder.  My favorite way to do this is to place the meat and spice in a medium glass bowl and place a smaller bowl over the top and shake.

beef-raw    spicing-beef-pre-shake    shaking-beef-with-spice    spiced-beef2

Step 2. Add 1/4 cup or so of flour on top of the meat, place the bowl back on top and shake again.

flour-beef-1    coating-beef   fully-dredged-beef

Step 3. In a dutch oven or other deep pan melt 4 tablespoons butter and 1/4 cup nice olive oil on medium heat

Step 4. Place the dredged meat in the hot oil – each piece with some room to breathe – 2 small batches works better than one crowded batch. Watch the heat so it doesn’t get too hot.  The pan will be deglazed so we want nice brown bits not burned bits on the dutch oven bottom. Once the meat is fully cooked, room carefully and place it to the side.

dredging-cooking-beef    dredged-cooked-beef-photo

Step 5. With the hot butter and olive oil in the pan add 1 1/2 – 2  cups nice red wine or cooking burgundy. Once the wine gets hot deglaze the pan stirring constantly for several minutes to incorporate all the yumminess together.  Bring to boil and then return to medium heat.

deglazing-beef-stew-with-burgundy

Step 6. Smash about 8 cloves of garlic with a garlic smasher or, like I do, a meat tenderizer. Add to mixture.

smashed garlic

Step 7. Add the cooked, dredged beef and 2 1/2 cups beef stock and spices; 1 teaspoon each granulated garlic, onion, and pepper.  1/2 teaspoon kosher or sea salt, ground thyme, and mustard powder, and 1/4 teaspoon cayenne pepper.  Bring to boil and then simmer for 20-30 minutes until mixture.

beef-stew-slightly-thickened

Step 8. Mix 6 tablespoons flour with six tablespoons flour in a ball jar and shake.  Once mixture has thickened a bit, cover and cook over low for 60 minutes.

thickener

Step 9. During the 60 minute thickening process, cut up a couple of carrots into small pieces, dice about a cup of celery from very center of a celery bunch, and cut up some baby potatoes into quarters so yo have about three cups cut potatoes.

Step 10. Lightly dredge the potatoes in some flour using the same 2 bowl technique as the meat. Deep fry these dredge potatoes in a large skillet.  If you are one of those “make everything so healthy it lacks flavor” people you can simply add the potatoes before frying, but you are missing out…. After frying potatoes, set aside to drain.

potatoes-frying    veggies and potatoes

 

Step 11. Add Potatoes, Celery and Carrots.  Cook for 1 more hour.

buscuit5

Serve with Buttermilk Biscuits and enjoy.

beef-stew-served-photo

PLUS…. Marley made her first rum cake for us to have for dessert.  WOW! She is good!!!

rumcake

Comments

  1. “Cowboy” dutch oven? Is that somehow different than your average, typical dutch oven? Or is it just about what you cook in it?. . .I’m SO confused.

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