Cowpuncher Stew

This recipe has the claim of a historic trail drive recipe.  This may be true since all the ingredients would store and travel well on a chuck wagon.  It also makes good use of the leftover morning coffee.  If you don’t have stew meat, you can use about any cut of steak or roast. The long cooking time will make about any cut of meat tender.

Ingredients

1 ½ pounds beef stew meat, cut into 1-inch cubes

2 tablespoons all-purpose flour

1 teaspoon salt

2 tablespoons shortening

1 ½ cups strong coffee

2 tablespoons molasses

1 clove garlic, minced or pressed

1 teaspoon salt

1 tablespoon Worcestershire sauce

½ teaspoon dried oregano

1/8 teaspoon cayenne pepper

2 bay leaves

1 ½ cups water

4 carrots, cut in ½-inche slices

2 small onions cute into 1 inch chunks

3 medium potatoes, peeled and cut

½ cup cold water

3 tablespoons all-purpose flour

 

Directions

Coat beef cubes with a mixture of 2 tablespoons flour and 1 teaspoon salt.  In Dutch oven or large kettle, brown meat on all sides in hot shortening.  Stir in the coffee, molasses, garlic, 1 teaspoon salt, Worcestershire, oregano, cayenne and bay leaves.  Cover; simmer over low heat until meat is almost tender, about 1 ½ hours.  Add the 1 ½ cups water, carrots, onions and potatoes.  Simmer covered, until vegetables are tender, about 30 minutes.  Blend ¼ cup cold water into the 3 tablespoons flour; add to stew mixture.  Cook and stir until mixture is thickened and bubbly.  Serve in shallow bowls.  Makes 6 to 8 servings.