Cowboy Kent Rollins Cowboy Beef Stew

[Wandering Sagebrush]

 

[ski3pin]

I'm making this in the morning. I'll wear a hat to make it authentic.

 

[Wandering Sagebrush]

Yup! No hat, not the real deal…

 

[ski3pin]

I wore my Death Valley baseball cap. I reckon it's a desert cowboy stew. Almost didn't make it past the bacon frying. Part of me wanted to stop right there.

 

[ski3pin]

Critique - A very tasty stew. We loved the pinto and the kidney beans. Browning the beef well gave it a great favor. But, it was just a bit too hot for our taste. Next time around I will cut the recipe in half and eliminate the cans of chopped green peppers. The stew had great favors, it doesn't need to be hot.

 

[Joe Suarez]

Great stew. I can eat it forever. For those who aren't familiar with Cowboy Kent Rollins' Cowboy Beef
Stew is a hearty and delicious recipe that is perfect for cold days or when you need a comforting meal.

Check out how to prepare 4 pound corned beef instant pot similar with Cowboy Kent Rollins' Cowboy Beef Stew:
Ingredients:

• 2 lbs. beef chuck roast, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf

Instructions:

1. In a large bowl, coat the beef chuck roast pieces with flour.
2. In
3. a large Dutch oven or stockpot, heat the vegetable oil over medium-high
4. heat. Add the beef and cook until browned on all sides, about 5-7
5. minutes. Remove the beef with a slotted spoon and set aside.
6. Add the onion and garlic to the same pot and cook until the onion is translucent, about 3-4 minutes.
7. Add the beef broth, water, and diced tomatoes to the pot, and stir to combine.
8. Add the carrots, potatoes, salt, black pepper, paprika, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
9. Add the beef back to the pot and bring the mixture to a boil.
10. Reduce
11. the heat to low, cover the pot, and simmer for 2-3 hours, stirring
12. occasionally, until the beef is tender and the vegetables are cooked
13. through.
14. Remove the bay leaf and serve the Cowboy Beef Stew hot, garnished with fresh parsley or chives if desired.

 

[ski3pin]

Critique - A very tasty stew. We loved the pinto and the kidney beans. Browning the beef well gave it a great favor. But, it was just a bit too hot for our taste. Next time around I will cut the recipe in half and eliminate the cans of chopped green peppers. The stew had great favors, it doesn't need to be hot.

We put it together yesterday morning. After browning the meat and onions, we do it the lazy way in a crockpot. It makes the house smell so darn good all day. We eliminated the extra cans of green chilies. The chilies with the tomatoes was just enough. Why a stew? 'Cause it's easy to heat up on the propane cooktop when power goes out.