Cowboy Beef Stew

Cowboys and Cowgirls in Murph's Kitchen

It's Rodeo Week in Tucson and the oldest continuously operating rodeo in the country is coming to town for a week Western fun.  Cowboys from all over the world will be here seeking to become the next champion in this prestigious event.  If you have ever been to Tucson, you  know what I mean when I say that we are the "smallest big town in  America."  This week it's ok to wear boots and jeans anywhere you go and boardrooms and bar rooms will be filled with real cowboys and the rest of us "wanna be's" who just love the West and may have been overexposed to John Wayne and Clint Eastwood in our youth.

Beef Stew is something of a tradition in my family.  I cooked my first batch over an open fire when I was a young patrol leader in BSA Troop 147.  Lots of versions have come and gone but the key ingredients remain the same.  Lean beef, onions, carrots, celery and potatoes are all required in my book.  Ingredients like red wine, beer, fresh herbs etc. may enhance the flavor but are surely not required.  Like all great dishes it begins with the basics and can be expanded or refined based on your personal  preferences.

Tonight we hosted our dear friends Marty and Renee( a great cook in her own right) and enjoyed a great bottle of 2007 St. Francis Merlot that they brought with them that complimented the stew quite nicely!

Cowboy Beef Stew
Ingredients
6 slices of thick cut Bacon
2-3 pounds of beef stew meat, cubed
2 Large Onions, roughly diced
6 stalks celery, 1 inch chunks
1 Pound Carrots, 2 inch chunks
1 Pound Green Beans, 1inch sections
1 Bottle Dark Beer
32 oz. Beef Broth
2 Pounds Potatoes,  cut in eighths chunks
1/2 Pkg Frozen Okra
1 Tbsp Soy Sauce
1 Tbsp Tomato Paste
3 Bay Leaves




Directions


Brown bacon in a large dutch oven over medium high heat
Remove to a paper towel and allow to cool
Add Beef, seasoning generously with salt and pepper and turn continuously until fully browned
Add Onions, Celery, Carrots,  and saute for about 5-7 minutes.
Add potatoes and stir
Add beer, tomato paste, soy sauce, bay leaves and turn to high heat, allow to come to a good boil and then reduce heat to medium high
Simmer for a few minutes to reduce liquid by about a third
Add Beef Broth and bacon and bring to a boil
Once the stew boils, reduce heat to low and simmer covered for at least 90 minutes
Thirty minutes prior to serving add half a bag of frozen okra, cover and simmer for an additional 10-15 minutes.  Okra actually thickens the gravy a bit and adds a nice flavor.

Taste and adjust seasoning as needed.

A little sweet, a little savory and totally scrumptious!

Serve with corn bread or your favorite freshly made biscuits and enjoy!!