Cowpuncher Stew
This simple good-natured stew is made from cowboy staples, typically stocked in saddlebags on the trail. The main ingredients are pretty basic, but the broth is where it turns the corner. Strong coffee and molasses, roped together with the Worcestershire sauce really pack some punch!
Make the coffee twice as strong as usual, but not so strong that a spoon will stand up by itself. This goes great with fresh biscuits or Cast Iron Cornbread with lots of honey or sorghum molasses.
Ingredients
1 1/2 pounds stew meat, cut in 1-inch cubes
2 tablespoons flour
1 teaspoon salt
3 tablespoons oil
1 1/2 cups strong coffee
2 tablespoons molasses
1 clove garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon oregano
dash cayenne
1 1/2 cups water
4 carrots, cut into 1/2-inch slices
4 onions, quartered
3 potatoes, peeled and cut into large chunks
1/4 cup water
3 tablespoons flour
Instructions
Coat cubes of beef with flour and salt. In a large Dutch oven or stock pot, heat oil over medium-high heat. As soon as you see wisps of smoke, add the beef and brown on all sides. Take care not to crowd the pan (you may need to brown the meat in batches).
Add coffee, molasses, garlic, salt, and seasonings. Cover and simmer 1 1/2 hours until meat is almost tender.
Add 1 1/2 cups water, carrots, onions, and potatoes. Simmer, covered, about 30 minutes longer until everything is tender.
In a small bowl, mix together 1/4 cup water and 3 tablespoons flour. Stir until flour is dissolved. Add this to the stew. Cook, stirring constantly, until sauce has thickened. Serve piping hot.