Get ready to saddle up for a culinary adventure with the "Son of a Gun Cowboy Beef Stew!" This hearty, flavor-packed dish is perfect for those chilly evenings when comfort food is a must. Imagine tender beef chuck simmered to perfection with a medley of fresh vegetables, all enveloped in a rich and savory broth that’ll have your taste buds dancing. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to be easy and rewarding. Trust us; once you take a bite, you’ll be saying, “Yeehaw!” and coming back for more. Ready to dive into this cowboy classic? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cut the beef chuck into 1-inch cubes, chop the onion, mince the garlic, slice the carrots, and dice the potatoes. This will help streamline the cooking process.
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. Remove the browned beef and set it aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant, scraping up any browned bits from the bottom of the pot.
- Return the browned beef to the pot. Add the sliced carrots, diced potatoes, and the can of diced tomatoes (with their juices). Stir everything together to combine.
- Pour in the beef broth and Worcestershire sauce. Add the dried thyme, and season with salt and pepper to taste. Stir well to ensure all ingredients are evenly distributed.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the stew to simmer gently for about 2 hours, stirring occasionally. This slow cooking process will tenderize the beef and meld the flavors.
- After 2 hours, check the beef for tenderness. If it's not tender yet, continue to simmer for an additional 30 minutes. Adjust the seasoning with more salt and pepper if necessary.
- Once the beef is tender and the vegetables are cooked through, remove the pot from heat. Let the stew sit for about 10 minutes before serving. This allows the flavors to settle and makes it easier to serve.
- Serve the Son of a Gun Cowboy Beef Stew hot, garnished with fresh herbs if desired. Enjoy with crusty bread or over rice for a hearty meal.
Tips
- Prep Ahead: To save time, chop all your vegetables and beef ahead of time. This not only streamlines the cooking process but also allows you to focus on perfecting those flavors as they meld together.
- Browning the Beef: Don’t rush the browning process! Taking the time to brown the beef in batches will enhance the flavor of your stew by creating a delicious crust that adds depth to the broth.
- Low and Slow: The key to tender beef is a slow simmer. Don’t be tempted to turn up the heat; let the stew cook gently to ensure the beef becomes melt-in-your-mouth tender.
- Season to Taste: Taste your stew at various stages of cooking. Adjust the seasoning with salt and pepper as needed to build layers of flavor.
- Let It Rest: Allow the stew to sit for about 10 minutes before serving. This resting period helps the flavors settle and makes it easier to serve.
- Serving Suggestions: This stew pairs wonderfully with crusty bread or over a bed of rice. Consider garnishing with fresh herbs for a pop of color and added freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
