"Cowboy" Stew
This "Cowboy" Stew is a hearty and flavorful dish featuring diced bacon, browned beef, and a medley of vegetables like onions, celery, carrots, potatoes, and okra. It's simmered in a rich base of red wine and beef broth, thickened to perfection, and seasoned for a comforting meal.
Equipment
- 1 Large Pot 8-quart capacity
- 1 Small Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle For stirring and scraping
Ingredients
Main
- 1/2 bacon diced
- 2 pounds cubed beef stew meat
- 3 large onions medium dice
- 1 bunch celery well scrubbed, cleaned, and chopped
- 1 pound carrots medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Notes
For maximum flavor, ensure the bacon and beef are well-browned before adding vegetables. This creates a fond at the bottom of the pot, which, when deglazed with red wine, adds incredible depth to the stew. The reduction of the red wine and beef broth is crucial for concentrating flavors. When incorporating the flour and oil mixture (a quick roux), stir it in gradually and continuously to prevent lumps and ensure a smooth, even thickening. Always taste and adjust seasoning with salt and freshly ground black pepper at the very end, as flavors intensify and change as the stew simmers.