Cowboy Ground Chuck Stew Recipes

COWBOY STEW

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

CHUCKWAGON BEEF STEW

Steps:

• In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

RANCH STEW AKA COWBOY STEW

Steps:

• Brown the meat with the onion, green pepper and garlic. Do not drain.
• Add undrained vegetables and and seasoning.
• Simmer a minimum of 20 minutes.

SON OF A GUN STEW (COWBOY STEW)

Steps:

• First, prepare all the meats for the stew. Combine beef tongue and tripe in a kettle; add water to cover. Simmer for about 30 minutes, then lift out tripe. Let it cool slightly and cut into strips. Continue to cook tongue for another 30 to 40 minutes. Drain tongue and let it cool slightly, then pull off skin. Cut of fat and gristly portions and cut tongue into 1 1/2 inch cubes.
• Meanwhile, soak kidney in salted water for about 1 hour, then cut into cubes, cutting out all white veins and fat. Cut beef heart and liver into 1-inch cubes. Parboil brains and sweetbreads in lightly salted water for about 15 minutes. Drain them and cut brains into 1-inch cubes. Remove membrane from sweetbreads and cut or break into pieces.
• Dice the salt pork. In a large heavy Dutch oven or kettle fry it until crisp and brown. Peel and slice onions and add to salt pork. Cook until brown. Add all pieces of meat except brains and sweetbreads. Cook meat in browned onions, turning and stirring frequently, for about 10 to 15 minutes. Add hot water, salt, pepper, and Worcestershire sauce. Crush marjoram and thyme and stir into stew. Cover and simmer for about 2 to 2 1/2 hours, or until meats are tender. Add brains and sweetbreads and continue simmering another 30 minutes or so. If desired for thickening, blend flour with cold water and stir into stew. When stew simmers again and is thickened, it is ready to serve. (You may not want to thicken the stew). Serve with whatever you wish-steamed rice, mashed potatoes, buttered noodles-or lots of crusty homemade bread. Make 8 to 10 servings.
• NOTE: Some versions, notably from Texas, are thickened by sprinkling in a little cornmeal and served with corn bread.
• Soups and Stews The World Over.

COWBOY GROUND CHUCK STEW

Steps:

• Brown burger with the onion and gr.
• pepper.
• Drain off grease.
• Then add rest of ingredients.
• Simmer till potatoes are soft.
• About 30 minutes.