Cowboy Stew Recipe

**The Art of Stewing: A Hearty Cowboy's Delight**

After we get that meat to going in here, we're going to give that a good stir. You can use beef if you would rather, or use them beef bullion cubes - that was nearly what you call a blooper, chin because the cord nearly got hotcakes secret it's hung on your boot top there sugar there we go technical difficulties we're going to add about two tablespoons of minced garlic I like that kind of how the jar but if you got some you want to chop put that in there too. Then we're going to brown us up some meat back. You can substitute with deer meat, buffalo - but I like chunked meat, do not grind it's cold so I brought this old cast-iron skillet this 20 out here and I pre-warmed it before I put it on this fire.

I'm going to add just a little lubrication here, we're going to put about three and a half to four pounds of stewed meat in there these don't need good I promise and you can tell oh but if you and her job she is we won't take long to brown it up. But it's got to have a little seasoning - I'm going to use our original and when you're looking for screwed me, a lot of times you can go straight into a pitcher and tell them hey I'm in a little screw me they'll already have some cut but I like to really cut my own out of a shuffler pretty here it or a rump roast. You can use the front shoulder clod - make sure you get good meat through a lot of that fat off of it if it's up some owner.

If you're doing your own, just want to get this mix browned on all sides so we're not cooking this meat fully three we're just cooking it till it's good and brown everywhere. Then we're going to dump it in because what makes two good longer? It sits in that pot the simmers just tender - it's going to get so that's what we're asking this to meet. Browned up, the lay I like it and you can see it's all pretty brown pretty even. We're just going to scoop it right over here and put it in there and let the magic go behind it.

Now a lot of people are going to say be dragging that juice off of it whoa whoa that's a Cowboys fan right there - that's got some flavor in it. Put it all in there there wasn't enough grease in there to hurt any now there's something I always like to do and it's called checking the punch. When I pull this up, plenty to go around there please meet those carrots eggs onions but I'm not a vegetarian so they're gonna be more of this in there and it gets gonna be anything else I promise you but give it a stir just make sure you you think it looks proportionate to your tasting.

So I'm gonna let this come to a good rolling bowl so it really gets to cooking good. I'm talking rolling then I'm probably going to slide it down here and a little lower in the heat and I want it just to simmer. You might have to add a little liquid to it as we go along just keep it where you got that same consistency was looking at while ago because will thicken this broth right at the end if that's the way you like it so we're going to give us something tall to carry and see that thing on mash it's ready to go. I like it this way but if you want to thicken it get your little cold water in a measuring cup get your tablespoon, tablespoon and a half of corn starch whatever it calls for on a little box mix it together slide this back over some heat get it to come back to a bowl stir in that cornstarch and water mixture it'll thicken a little.

You know, there's nothing better to me on cold days and some stew. You know, there's nothing better to fend off the chill when them boys come back in and huddled up in that saddle all day they ain't got a lot of protection between hearing the last barbed wire fence in North Dakota so I'm gonna fix something stick to the real this will take the chill off on a cold day. I promise you god bless you each and every one for coming by and seeing me and Shannon hope you enjoyed hope you learned something.

"WEBVTTKind: captionsLanguage: enthat smells like some Cowboys too right there it is cold it's like 29 so it is Stu whether I like Stu we grew up having it it's one of the most basic things you can do the more you cook the better it is because then you get what left overs and who how I do love me some leftover stew but first we're going to add all this liquid yo to tomato sauce then we're going to have three cans of green chilies because I do like some green chili and I like some real tail too so we're going to put that in there stewed tomatoes now I have two and a half cups or them baby carrots not you can buy them big long ones that Bugs Bunny eat but take them longer to cook and you got to shave them these are them little baby carrots in there get tender quicker last thing to get done in a pot of stew the carrot I got me one of them large Vidalia onions and it is cutting it up sort of like so can you see that because you dice an onion up and you put it in stew or you chop it to fun you can't even taste it no more much less can you see it in there so we're gonna dump it in there I got one hell opinion diced leave the seeds in it because this is for tempo if it was for country folk I put like four of them in there with heat up a tad for this cold weather red taters I didn't love a potato I love to leave the peeling on them you can use a russet but don't be using one of them Yukon Gold because it's going to fall apart we got about eight potatoes in here medium size this is going to feed eight to ten but will you be wanting it for like four people that way you can have it two or three days in the rope come on over about versa and let's get to cooking I don't got me some hot water out here on a Bertha I'm gonna for about that much we may have had more after we get that meat to going in here we're going to give that a good stir you can use beef if you would rather or use them beef bullion cubes that was nearly what you call a blooper chin because the cord nearly got hotcakes secret it's hung on your boot top there sugar there we go technical difficulties we're going to add about two tablespoons of minced garlic I like that kind of how the jar but if you got some you want to chop put that in there too then we're going to brown us up some meat back you can substitute help me deer meat buffalo but I like chunk meetings do not ground it's cold so I brought this old cast-iron skillet this 20 out here and I pre-warmed it before I put it on this fire I'm going to add just a little lubrication here we're going to put about three and a half to four pounds of stewed meat in there these don't need good I promise and you can tell oh but if you and her job she is we won't take long to brown it up but it's got to have a little seasoning I'm going to use our original and when you're looking for screwed me a lot of times you can go straight into a pitcher and tell them hey I'm in a little screw me they'll already have some cut but I like to really cut my own out of a shuffler pretty here it or a rump roast you can use the front shoulder clod this make sure you get good me through a lot of that fat off of it if it's up some owner if you're doing your own I just want to get this mix browned on all sides so we're not cooking this meat fully three we're just cooking it till it's good and brown everywhere and then we're going to dump it in because what makes two good longer it sits in that pot the simmers just tender it's going to get so that's what we're asking this to meetings about browned up the lay I like it and you can see it's all pretty brown pretty even we're just going to scoop it right over here and put it in there and let the magic go behind it now a lot of people are going to say be dragging that juice off of it whoa whoa that's a Cowboys fan right there that's got some flavor in it put it all in there there wasn't enough grease in there to hurt any now there's something I always like to do and it's called checking the punch now when I pull this up a plenty to go around there please meet those carrots eggs onions but I'm not a vegetarian so they're gonna be more of this in there and it gets gonna be anything else I promise you but give it a stir just make sure you you think it looks proportionate to your tasting so I'm gonna let this come to a good rolling bowl so it really gets to cooking good I'm talking rolling then I'm probably going to slide it down here and a little lower in the heat and I want it just to simmer now you might have to add a little liquid to it as we go along just keep it where you got that same consistency was looking at while ago because will thicken this broth right at the end if that's the way you like it so we're going to give us something tall to carry and see that thing on mash it's ready to go I like it this way but if you want to thicken it get your little cold water in a measuring cup get your tablespoon tablespoon and a half of corn starch whatever it calls for on a little box mix it together slide this back over some heat get it to come back to a bowl stir in that cornstarch and water mixture it'll thicken a little you know that's a lot of days I said here this wagon now watching fellers right out an old coal more dinner Oh wet foggy afternoon or something just chill you to the bone and I'm thinking hey I need to feed them fell or something that'll stick to the ribs but be hearty you know put a little put a little goodness in their stomach and something that'll last little cowboy burn a lot of calories when he's got their attending to cow and doing both odd battles so I'm gonna pick some some stew you know there's nothing better to me on cold days and some stewed maybe a horn bread meat ain't nothing better to fend off the chill when them boys come back in and huddled up in that saddle all day they ain't a lot of protection between hearing the last barbed wire fence in North Dakota so I'm gonna fixing something stick to the real this will take the chill off on a cold day I promise you god bless you each and every one for coming by and seeing me and Shannon hope you enjoyed hope you learned somethingthat smells like some Cowboys too right there it is cold it's like 29 so it is Stu whether I like Stu we grew up having it it's one of the most basic things you can do the more you cook the better it is because then you get what left overs and who how I do love me some leftover stew but first we're going to add all this liquid yo to tomato sauce then we're going to have three cans of green chilies because I do like some green chili and I like some real tail too so we're going to put that in there stewed tomatoes now I have two and a half cups or them baby carrots not you can buy them big long ones that Bugs Bunny eat but take them longer to cook and you got to shave them these are them little baby carrots in there get tender quicker last thing to get done in a pot of stew the carrot I got me one of them large Vidalia onions and it is cutting it up sort of like so can you see that because you dice an onion up and you put it in stew or you chop it to fun you can't even taste it no more much less can you see it in there so we're gonna dump it in there I got one hell opinion diced leave the seeds in it because this is for tempo if it was for country folk I put like four of them in there with heat up a tad for this cold weather red taters I didn't love a potato I love to leave the peeling on them you can use a russet but don't be using one of them Yukon Gold because it's going to fall apart we got about eight potatoes in here medium size this is going to feed eight to ten but will you be wanting it for like four people that way you can have it two or three days in the rope come on over about versa and let's get to cooking I don't got me some hot water out here on a Bertha I'm gonna for about that much we may have had more after we get that meat to going in here we're going to give that a good stir you can use beef if you would rather or use them beef bullion cubes that was nearly what you call a blooper chin because the cord nearly got hotcakes secret it's hung on your boot top there sugar there we go technical difficulties we're going to add about two tablespoons of minced garlic I like that kind of how the jar but if you got some you want to chop put that in there too then we're going to brown us up some meat back you can substitute help me deer meat buffalo but I like chunk meetings do not ground it's cold so I brought this old cast-iron skillet this 20 out here and I pre-warmed it before I put it on this fire I'm going to add just a little lubrication here we're going to put about three and a half to four pounds of stewed meat in there these don't need good I promise and you can tell oh but if you and her job she is we won't take long to brown it up but it's got to have a little seasoning I'm going to use our original and when you're looking for screwed me a lot of times you can go straight into a pitcher and tell them hey I'm in a little screw me they'll already have some cut but I like to really cut my own out of a shuffler pretty here it or a rump roast you can use the front shoulder clod this make sure you get good me through a lot of that fat off of it if it's up some owner if you're doing your own I just want to get this mix browned on all sides so we're not cooking this meat fully three we're just cooking it till it's good and brown everywhere and then we're going to dump it in because what makes two good longer it sits in that pot the simmers just tender it's going to get so that's what we're asking this to meetings about browned up the lay I like it and you can see it's all pretty brown pretty even we're just going to scoop it right over here and put it in there and let the magic go behind it now a lot of people are going to say be dragging that juice off of it whoa whoa that's a Cowboys fan right there that's got some flavor in it put it all in there there wasn't enough grease in there to hurt any now there's something I always like to do and it's called checking the punch now when I pull this up a plenty to go around there please meet those carrots eggs onions but I'm not a vegetarian so they're gonna be more of this in there and it gets gonna be anything else I promise you but give it a stir just make sure you you think it looks proportionate to your tasting so I'm gonna let this come to a good rolling bowl so it really gets to cooking good I'm talking rolling then I'm probably going to slide it down here and a little lower in the heat and I want it just to simmer now you might have to add a little liquid to it as we go along just keep it where you got that same consistency was looking at while ago because will thicken this broth right at the end if that's the way you like it so we're going to give us something tall to carry and see that thing on mash it's ready to go I like it this way but if you want to thicken it get your little cold water in a measuring cup get your tablespoon tablespoon and a half of corn starch whatever it calls for on a little box mix it together slide this back over some heat get it to come back to a bowl stir in that cornstarch and water mixture it'll thicken a little you know that's a lot of days I said here this wagon now watching fellers right out an old coal more dinner Oh wet foggy afternoon or something just chill you to the bone and I'm thinking hey I need to feed them fell or something that'll stick to the ribs but be hearty you know put a little put a little goodness in their stomach and something that'll last little cowboy burn a lot of calories when he's got their attending to cow and doing both odd battles so I'm gonna pick some some stew you know there's nothing better to me on cold days and some stewed maybe a horn bread meat ain't nothing better to fend off the chill when them boys come back in and huddled up in that saddle all day they ain't a lot of protection between hearing the last barbed wire fence in North Dakota so I'm gonna fixing something stick to the real this will take the chill off on a cold day I promise you god bless you each and every one for coming by and seeing me and Shannon hope you enjoyed hope you learned somethingthat smells like some Cowboys too right there it is cold it's like 29 so it is Stu whether I like Stu we grew up having it it's one of the most basic things you can do the more you cook the better it is because then you get what left overs and who how I do love me some leftover stew but first we're going to add all this liquid yo to tomato sauce then we're going to have three cans of green chilies because I do like some green chili and I like some real tail too so we're going to put that in there stewed tomatoes now I have two and a half cups or them baby carrots not you can buy them big long ones that Bugs Bunny eat but take them longer to cook and you got to shave them these are them little baby carrots in there get tender quicker last thing to get done in a pot of stew the carrot I got me one of them large Vidalia onions and it is cutting it up sort of like so can you see that because you dice an onion up and you put it in stew or you chop it to fun you can't even taste it no more much less can you see it in there so we're gonna dump it in there I got one hell opinion diced leave the seeds in it because this is for tempo if it was for country folk I put like four of them in there with heat up a tad for this cold weather red taters I didn't love a potato I love to leave the peeling on them you can use a russet but don't be using one of them Yukon Gold because it's going to fall apart we got about eight potatoes in here medium size this is going to feed eight to ten but will you be wanting it for like four people that way you can have it two or three days in the rope come on over about versa and let's get to cooking I don't got me some hot water out here on a Bertha I'm gonna for about that much we may have had more after we get that meat to going in here we're going to give that a good stir you can use beef if you would rather or use them beef bullion cubes that was nearly what you call a blooper chin because the cord nearly got hotcakes secret it's hung on your boot top there sugar there we go technical difficulties we're going to add about two tablespoons of minced garlic I like that kind of how the jar but if you got some you want to chop put that in there too then we're going to brown us up some meat back you can substitute help me deer meat buffalo but I like chunk meetings do not ground it's cold so I brought this old cast-iron skillet this 20 out here and I pre-warmed it before I put it on this fire I'm going to add just a little lubrication here we're going to put about three and a half to four pounds of stewed meat in there these don't need good I promise and you can tell oh but if you and her job she is we won't take long to brown it up but it's got to have a little seasoning I'm going to use our original and when you're looking for screwed me a lot of times you can go straight into a pitcher and tell them hey I'm in a little screw me they'll already have some cut but I like to really cut my own out of a shuffler pretty here it or a rump roast you can use the front shoulder clod this make sure you get good me through a lot of that fat off of it if it's up some owner if you're doing your own I just want to get this mix browned on all sides so we're not cooking this meat fully three we're just cooking it till it's good and brown everywhere and then we're going to dump it in because what makes two good longer it sits in that pot the simmers just tender it's going to get so that's what we're asking this to meetings about browned up the lay I like it and you can see it's all pretty brown pretty even we're just going to scoop it right over here and put it in there and let the magic go behind it now a lot of people are going to say be dragging that juice off of it whoa whoa that's a Cowboys fan right there that's got some flavor in it put it all in there there wasn't enough grease in there to hurt any now there's something I always like to do and it's called checking the punch now when I pull this up a plenty to go around there please meet those carrots eggs onions but I'm not a vegetarian so they're gonna be more of this in there and it gets gonna be anything else I promise you but give it a stir just make sure you you think it looks proportionate to your tasting so I'm gonna let this come to a good rolling bowl so it really gets to cooking good I'm talking rolling then I'm probably going to slide it down here and a little lower in the heat and I want it just to simmer now you might have to add a little liquid to it as we go along just keep it where you got that same consistency was looking at while ago because will thicken this broth right at the end if that's the way you like it so we're going to give us something tall to carry and see that thing on mash it's ready to go I like it this way but if you want to thicken it get your little cold water in a measuring cup get your tablespoon tablespoon and a half of corn starch whatever it calls for on a little box mix it together slide this back over some heat get it to come back to a bowl stir in that cornstarch and water mixture it'll thicken a little you know that's a lot of days I said here this wagon now watching fellers right out an old coal more dinner Oh wet foggy afternoon or something just chill you to the bone and I'm thinking hey I need to feed them fell or something that'll stick to the ribs but be hearty you know put a little put a little goodness in their stomach and something that'll last little cowboy burn a lot of calories when he's got their attending to cow and doing both odd battles so I'm gonna pick some some stew you know there's nothing better to me on cold days and some stewed maybe a horn bread meat ain't nothing better to fend off the chill when them boys come back in and huddled up in that saddle all day they ain't a lot of protection between hearing the last barbed wire fence in North Dakota so I'm gonna fixing something stick to the real this will take the chill off on a cold day I promise you god bless you each and every one for coming by and seeing me and Shannon hope you enjoyed hope you learned something\n"