Bigwheel's Prize Winning Cowtown Beef Stew (Rev 9/19/07)
1 3 lb. chuck roast (defatted, degristled and cut into 1" chunks)
1 1/2 large onion chopped
1 stalk chopped celery
1/2 bell pepper chopped
1/2 cup flour (or thereabouts)
1/4 cup dried minced onions
1 can diced stewed tomaters
1 can diced Rotel tomaters
1 qt. good beef broth
4-5 taters peeled and cubed
2 lbs fresh carrots scraped and chopped
1 bay leaf
1/2 t. dried thyme leaves
salt and pepper
1/2 cup corn oil -- (or therabouts)
1/2 cup burgundy wine
2 cloves garlic
1 T. Wooster Sauce
1 T. Spicy A-1 with Tabasco
Preheat a big stewpot..add the oil and let it heat up too. Season the meat
with salt and pepper, then coat with the flour. Brown up the beef in the hot
oil being sure to scrape the bottom regular with a metal spoon. Add the
onion and the bell pepper. Cook for a few min then add the dried onion and the wine. Cook it down till it forms a thick goo and the wine disappears..then add everything but the taters, celery and carrots. Keep scraping that bottom!! Put on a low fire with a lid and simmer till the meat gets nearly tender (hour or two) then add the carrots...when the carrots get nearly tender add the taters and celery. When the taters and celery get fully tender start eating. Accompany with a big cast iron skillet full of homemade cornbread and fresh cow butter...mmmm..mmm. Pass the Franks or Sirriachi hotsauce on the side. Big mug of Ezra Brooks and Coke to drink.
bigwheel
1 3 lb. chuck roast (defatted, degristled and cut into 1" chunks)
1 1/2 large onion chopped
1 stalk chopped celery
1/2 bell pepper chopped
1/2 cup flour (or thereabouts)
1/4 cup dried minced onions
1 can diced stewed tomaters
1 can diced Rotel tomaters
1 qt. good beef broth
4-5 taters peeled and cubed
2 lbs fresh carrots scraped and chopped
1 bay leaf
1/2 t. dried thyme leaves
salt and pepper
1/2 cup corn oil -- (or therabouts)
1/2 cup burgundy wine
2 cloves garlic
1 T. Wooster Sauce
1 T. Spicy A-1 with Tabasco
Preheat a big stewpot..add the oil and let it heat up too. Season the meat
with salt and pepper, then coat with the flour. Brown up the beef in the hot
oil being sure to scrape the bottom regular with a metal spoon. Add the
onion and the bell pepper. Cook for a few min then add the dried onion and the wine. Cook it down till it forms a thick goo and the wine disappears..then add everything but the taters, celery and carrots. Keep scraping that bottom!! Put on a low fire with a lid and simmer till the meat gets nearly tender (hour or two) then add the carrots...when the carrots get nearly tender add the taters and celery. When the taters and celery get fully tender start eating. Accompany with a big cast iron skillet full of homemade cornbread and fresh cow butter...mmmm..mmm. Pass the Franks or Sirriachi hotsauce on the side. Big mug of Ezra Brooks and Coke to drink.
bigwheel