COWBOY BEEF STEW

COWBOY BEEF STEW image

Yield 6 Servings

Number Of Ingredients 16

Previous Next

2 slices reduced-sodium bacon
1 # beef top round steak, trimmed and cut into 3/4-inch chunks (I use sirloin steak)
3/4 teaspoon salt
1/4 teaspoon all- purpose flour
1/2 # frozen white onions
4 carrots, cut into 1 1/2-inch pieces
2 celery stalks, cut into 1 1/2-inch pieces
3 garlic cloves finely chopped
1 (12 oz) bottle dark beer
1 cup strong brewed coffee
2 tablespoons ketchup
1 tablespoon dark molasses
1/4 teaspoon crushed red pepper
1 # Yukon Gold potatoes, peeled (I don't) and cut into 3/4-inch chunks
1/2 # green beans, trimmed and halved
(I also add 1/2 # mushrooms)

Steps:

1. Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven. 2. Meanwhile, pat the beef chunks dry with paper towels; sprinkle with the salt and 1/8 teaspoon of the ground pepper. Put the beef and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with flour. 3. Heat the drippings in the Dutch oven over medium-high heat. Add half of the been and cook until browned on all sides, about 5 minutes. Transfer to a plate Repeat with the remaining beef. Crumble the bacon; set aside. 4. Add the onions, carrots, celery, and garlic to Dutch oven. Cook stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef bacon, beer, coffee, ketchup, molasses, crushed red pepper, and the remaining 1/8 teaspoon of ground pepper; bring to a boil. Reduce heat and simmer, covered 1 hour. Add the potatoes and green beans (mushrooms); simmer, covered, until the beef and potatoes are fork-tender, about 20 to 30 minutes.