Cowpuncher Stew
17 ingredients
9 steps
Ingredients
- 1 1/2 lb. beef stew meat, cut in 1 inch cubes
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- 2 Tbsp. shortening
- 1 1/2 c. strong coffee
- 2 Tbsp. molasses
- 1 clove garlic, minced
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 1/2 tsp. dried oregano, crushed
- 1/8 tsp. cayenne
- 1 1/2 c. water
- 4 carrots, cut in 1/2 inch slices
- 4 small onions, quartered
- 3 medium potatoes, peeled and cut up
- 1/4 c. cold water
- 3 Tbsp. all-purpose flour
Directions
-
1Coat beef cubes with a mixture of 2 tablespoons flour and 1 teaspoon salt.
-
2In Dutch oven brown meat on all sides in hot shortening.
-
3Stir in the coffee, molasses, garlic, 1 teaspoon salt, Worcestershire, oregano and cayenne.
-
4Cover, simmer over low heat until meat is almost tender, about 1 1/2 hours.
-
5Add the 1 1/2 cups water, carrot slices, onion quarters and potato pieces.
-
6Simmer, covered, until vegetables are tender, about 30 minutes.
-
7Blend 1/4 cup cold water into the 3 tablespoons flour, add to stew mixture. Cook and stir until mixture is thickened and bubbly.
-
8Serve in bowls.
-
9Makes 6 to 8 servings.
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