Dredge meat in plastic sack with generous amount of flour (to thicken stew).
Brown in Dutch oven in Wesson oil (not enough to make greasy).
Turn to brown.
Add 1 tablespoon chili sauce and 1 teaspoon chili powder.
Add water to cover all vegetables.
Stir to keep from sticking in pan.
Turn stove to low heat until done. Just before serving, add 1 can green peas, drained.
Add salt and pepper.
Serve with cornbread or garlic bread.
Add more veggies, if need larger.
ll the meats for the stew. Combine beef tongue and tripe
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
side.
For the seafood stew:
Return the seafood stock
If you want a thicker stew about 30 minutes before the
Mix stew meat, potatoes, onions, salt and pepper in crock pot.
Spread beans over meat mix.
Cover and cook on low heat 8-10 hours until beef is tender.
Brown meat.
Mix corn, beans, potatoes, brown gravy mix and onion gravy mix. Bring to a boil. Add cooked meat. Add water, if necessary. Simmer until potatoes are done.
In Dutch oven cook and brown ground meat.
Add onions and stir and cook well.
Season with salt and pepper to taste.
Add all other ingredients and simmer until hot.
This stew can be cooked over an open campfire.
Stir occasionally. The longer this stew cooks, the better it gets.
Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.
Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.
Place the stew meat in the bottom of a 5 qt or larger crock pot. Stir in seasoning salt and pepper. When meat is coated with seasonings, spread evenly.
Layer the onion, then the potatoes, carrots, celery and then green beans on top.
In a medium sized bowl, stir together the tomatoes, soup and tapioca. Pour over the meat and vegetables.
Cover the pot and cook on high for 5-6 hours or on low 9-10 hours on low-until vegetables are tender.
Stir once during the last hour of cooking. Serve with cornbread or rolls.
In a large pot, put a small bit of oil and saute garlic, onion, bell pepper and meat.
Add chili powder and sugar.
Add tomatoes and two cans of water.
Mash tomatoes until they are in small pieces.
Add rest of vegetables.
Bring to a boil and then simmer until vegetables are tender.
Makes a large pot of stew.
Place butter in cast-iron skillet or pot.
Melt butter. Slowly drop meat in hot butter and stir until meat turns grey or is medium done.
As meat begins to brown, add onion (thinly sliced) and the potatoes, chopped fine.
Salt and pepper to taste. Cook at medium heat until potatoes are soft.
Add chili powder to your taste.
Feeds 4.
Use large Dutch oven.
Brown meat in margarine.
Add next 5 ingredients.
Mix well.
Add remaining ingredients, mix and bring to a boil.
Stir constantly.
Reduce heat and cover, stirring often.
Simmer until potatoes are done.
Serve with cornbread.
se later.
* Place the stew meat in the bacon grease
stirring occasionally.
Add remaining stew ingredients except for the 2
0-12 minutes.
For Cowboy Cookies: Add in coconut and
o high.
Prepare the Cowboy Steak Seasoning following the separate
ins. Stir cream into the stew. Mix cornstarch with a little
he mushrooms in to the stew. Add the flour and water