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

  1. 1
    Coat beef cubes with a mixture of 2 tablespoons flour and 1 teaspoon salt.
  2. 2
    In Dutch oven brown meat on all sides in hot shortening.
  3. 3
    Stir in the coffee, molasses, garlic, 1 teaspoon salt, Worcestershire, oregano and cayenne.
  4. 4
    Cover, simmer over low heat until meat is almost tender, about 1 1/2 hours.
  5. 5
    Add the 1 1/2 cups water, carrot slices, onion quarters and potato pieces.
  6. 6
    Simmer, covered, until vegetables are tender, about 30 minutes.
  7. 7
    Blend 1/4 cup cold water into the 3 tablespoons flour, add to stew mixture. Cook and stir until mixture is thickened and bubbly.
  8. 8
    Serve in bowls.
  9. 9
    Makes 6 to 8 servings.

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