Sun Of A Gun Beef Stew Recipes

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.

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

SON-OF-A-GUN BEEF ORGANS STEW

Steps:

• Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
• Skim off foam and continue cooking until all meat is tender, two to three hours.
• Add small amounts of water as necessary.
• Add the brains very slowly until the gravy is thick.
• Stir often and cook as slowly as possible from the beginning.