Cowboy stew

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

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



  • 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


  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.


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Rodney Bowers

Bell Media Lifestyle Specialty Terms of Use Privacy Policy