Cowpuncher Stew - cooking recipe

Ingredients

1 1/2 lb. beef stew meat, cut in 1 inch cubes
2 Tbsp. all-purpose flour
1 tsp. salt
2 Tbsp. shortening
1 1/2 c. strong coffee
2 Tbsp. molasses
1 clove garlic, minced
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. dried oregano, crushed
1/8 tsp. cayenne
1 1/2 c. water
4 carrots, cut in 1/2 inch slices
4 small onions, quartered
3 medium potatoes, peeled and cut up
1/4 c. cold water
3 Tbsp. all-purpose flour

Preparation

Coat beef cubes with a mixture of 2 tablespoons flour and 1 teaspoon salt.
In Dutch oven brown meat on all sides in hot shortening.
Stir in the coffee, molasses, garlic, 1 teaspoon salt, Worcestershire, oregano and cayenne.
Cover, simmer over low heat until meat is almost tender, about 1 1/2 hours.
Add the 1 1/2 cups water, carrot slices, onion quarters and potato pieces.
Simmer, covered, until vegetables are tender, about 30 minutes.
Blend 1/4 cup cold water into the 3 tablespoons flour, add to stew mixture. Cook and stir until mixture is thickened and bubbly.
Serve in bowls.
Makes 6 to 8 servings.