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Cowboy Stew

cowboy stew

This is one hearty dish. Fresh vegetables along with tender smoked beef brisket and a tomato sauce base blend together quite well.

Although this recipe is best with mesquite smoked beef brisket which can be found here, stew meat or lean ground beef may also be used.

This dish is easy to make and quite tasty. Add a salad and some biscuits, and you're ready to satisfy even the largest of appetites.

Makes about 8-10 servings.

INGREDIENTS

  • 1 pound beef brisket, ground beef or stew meat
  • 4 medium potatoes, quartered
  • 4 large carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium onion, chopped
  • 1 green pepper, cut in strips
  • 2 8-oz cans tomato sauce
  • 2 teaspoons Louisiana-style hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 beef bouillon cube
  • 1 salt and pepper
  • 1 cayenne pepper, to taste

DIRECTIONS

  1. In a crock pot, combine 1 can of tomato sauce, hot sauce, Worcestershire sauce, garlic powder, bay leaf, bouillon cube and cayenne pepper.
  2. Layer vegetables in the crock pot, beginning with the potatoes. Salt and pepper between each layer.
  3. Spread meat evenly on top.
  4. Pour the remaining can of tomato sauce on top.
  5. Cook using the directions for your crock pot.

Tip

This stew can also be prepared in the oven. Using a dutch oven or casserole dish. Prepare ingredients as stated. Bake at 350-degrees F for one hour or until vegetables are soft.