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Boot Kickin' Cowboy Stew




  1. In a large pot, heat oil over medium-high heat.
  2. 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 coated.
  3. Brown meat in hot oil, in batches, about one minute per side.
  4. Remove meat, reduce heat to medium and add onions.
  5. Brown onions, about 3 minutes total, then remove from pot and set aside
  6. Drain excess fat from pot.
  7. 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.
  8. 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.)
  9. Season finished stew with salt and pepper to taste.

Yield: 6 to 8 servings

Source: Chris Green of Kitchen Classics cooking school, Phoenix


Maricopa, Arizona

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