Boot Kickin' Cowboy Stew
- 4 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 2 teaspoons onion
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds beef chuck, cubed
- 12 small boiling onions, blanched and peeled
- 1 bay leaf
- 1 dried chipotle pepper, whole for less heat, or 1 pepper
in adobo, diced (optional)
- 1 (10 ounce) can condensed onion soup
- 3 (10 1/2
ounce) cans beef broth
- 1 teaspoon Liquid Smoke seasoning
- 1 pound golden potatoes
(such as small Yukon Gold), cut into 2-inch chunks
- 6 carrots,
peeled, cut into 2-inch chunks
- 3 stalks celery, cut into 1-inch chunks
tablespoons all-purpose flour mixed with 1 tablespoon cold
water (optional, for thicker broth)
- Salt and pepper, to taste
- In a large pot, heat oil over medium-high heat.
- In a sealable plastic bag, mix together flour, onion powder, garlic powder,
salt and pepper. Add a small handful of meat at a time and shake until well
- Brown meat in hot oil, in batches, about one minute per side.
- Remove meat, reduce heat to medium and add onions.
- Brown onions, about 3 minutes total, then remove from pot and set aside
- Drain excess fat from pot.
- Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef
broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer
1 hour, stirring occasionally.
- Add Liquid Smoke, potatoes, carrots, browned onions and celery; cook 30
minutes more. (For a thicker broth, 30 minutes before stew is done, slowly stir
the flour-water mixture into stew.)
- Season finished stew with salt and pepper to taste.
Yield: 6 to 8 servings
Source: Chris Green of Kitchen Classics cooking school, Phoenix