Son Of A Gun Stew Cowboy Stew Recipes

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SON-OF-A-GUN BEEF ORGANS STEW



Son-Of-A-Gun Beef Organs Stew image

This is an authentic cowboy meal from the days of the settlers. Have I made it? Nope, and don't intend to! Found in the book, A Cowboy Christmas. The book says, "This traditional cowboy dish is not for the faint of heart."

Provided by Lennie

Categories     Stew

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 fresh beef liver (, cut in bite-size pieces)
1/2 fresh beef heart (, cut in bite-size pieces)
marrow gut, cut in bite-size pieces (from 1 cow)
cow sweetbread, cut in bite-size pieces (from 1 cow)
beef brains, cut in bite-size pieces (from 1 cow)
1 cup chopped beef fat
1 large onion, chopped
1 small red pepper (chopped in small pieces)
2 large carrots, chopped
2 stalks celery, chopped
3 garlic cloves (optional)
1 tablespoon black pepper
1 teaspoon salt

Steps:

  • Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
  • Skim off foam and continue cooking until all meat is tender, two to three hours.
  • Add small amounts of water as necessary.
  • Add the brains very slowly until the gravy is thick.
  • Stir often and cook as slowly as possible from the beginning.

Nutrition Facts : Calories 336, Fat 34.3, SaturatedFat 17, Cholesterol 37.2, Sodium 416.3, Carbohydrate 6.7, Fiber 1.8, Sugar 2.9, Protein 0.8

SUN OF A GUN BEEF STEW



Sun of a Gun Beef Stew image

This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West.

Provided by riffraff

Categories     Stew

Yield 1 batch

Number Of Ingredients 21

2 lbs london broil beef, chopped into small squares
6 potatoes, peeled and chopped into small squares
1 (10 3/4 ounce) can stewed tomatoes
1 large onion, chopped
1 clove garlic, minced or pressed
2 cups carrots, peeled, chopped
1 cup celery, chopped
1 cup whole kernel corn
1 cup peas (fresh, frozen or canned)
1/4 cup broccoli, chopped (optional)
1/4 cup turnip, chopped (optional)
3 quarts water
1/2 cup pearl barley (found in the dried bean section of the grocery store)
3 teaspoons salt
2 teaspoons black pepper
3 whole bay leaves
4 teaspoons parsley, chopped
1/4 teaspoon basil
1/4 teaspoon oregano
to taste cornstarch
to taste cooking oil (as necessary)

Steps:

  • Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
  • Brown beef on all sides.
  • Add onion, stewed tomatoes, and 3 quarts of water.
  • Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
  • Add vegetables and pearl barley and simmer covered for 1 hour.
  • Add water as needed.
  • Thicken stew with cornstarch.

Nutrition Facts : Calories 3294.8, Fat 71.1, SaturatedFat 28.3, Cholesterol 589.7, Sodium 9166.6, Carbohydrate 422.8, Fiber 71.9, Sugar 56.2, Protein 249.7

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