Best Pawpaws One Hour Lonesome Dove Stew Recipes

PAWPAW'S ONE-HOUR LONESOME DOVE STEW

Steps:

• Here's what to do to git fixin'.
• Chop the onion.
• Brown ground chuck and chopped onion together over medium heat.
• Stir a few times while browning.
• This browning is gonna take about 15 minutes.
• While the chuck and onion are browning, drain the potatoes and cut 'em up into chunky pieces (not too small).
• Also, drain the kidney beans.
• Just set these taters and beans aside and wait, you'll need 'em shortly.
• Also, go ahead and open (But DO NOT drain) the corn and the can of tomatoes with chilies to have 'em ready.
• When chuck and onion have browned, drain 'em real good into a big ol' strainer, then return 'em to the pan and set it back on the stove.
• Add brown sugar, dash salt, dash pepper, and couple o' dashes of Worcestershire sauce.
• Stir 'em up gently!
• Add drained beans, cut-up potatoes, cream corn, undrained tomatoes w/chilies, and light sour cream.
• Stir 'em up gently!
• Let all this cook in uncovered pan or stew pot over medium heat just until it comes to a low boil, then turn the fire down to low.
• Let everything simmer over the low fire until juices become good and thick (kinda' gravy like).
• You'll need to gently stir the stew occasionally.
• It's ready to eat when the juices get good and thick.
• All this ain't gonna take but 1 hour from the gitgo.
• Serve up in bowls (I suggest puttin' some grated "Mexican cheese" and chopped jalapeno peppers on the table and use 'em fer toppin's) While this stew is a rib-stickin' meal in itself, feel free to eat it along with a green salad and cornbread.
• Refrigerate or freeze leftovers and enjoy 'em again sometimes.
• Thank the Good Lord, and chow down, pardners!

ONE HOUR BEEF STEW

Steps:

• Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
• Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
• While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.