Cowboy stew

By Rodney Bowers
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Make this stew ahead of time for a hearty lunch that will keep on giving. 

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 900 gram chuck steak cut into 1 centimeter cubes
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 large onion, finely minced
  • 1 clove garlic smashed
  • 1 good sprig of thyme
  • 2 bay leaves
  • 8 new potatoes (mini) quartered
  • 415 milliliter can of organic crushed tomatoes
  • 1 teaspoon each of dried garlic, dried onion, black pepper
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

Directions

  1. Season the steak with salt and pepper, then coat with flour.
  2. In a soup or stew pot, melt the butter over medium-high heat.  Saute the steak until golden brown. 
  3. Add the onion, garlic, potatoes, tomatoes, bay leaf, thyme and dry spices.  Bring to a simmer add the soy sauce, Worcestershire sauce and the water. Simmer uncovered, until the potatoes are cooked. 
  4. Add the peas and carrots and dried parsley.  Serve.

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