SON OF A GUN STEW (COWBOY STEW)
There are more refined names for this very old stew from the cattle country such as son of a gun stew or S.O.B stew, but the old cowhands preferred this down to earth name. In the old cow camps of the Southwest when an animal was slaughtered out on the range to feed the hands, the first night a stew was made of the innards. In those days the stew was put into a cast iron pot and buried in coals. A Dutch oven or heavy kettle or large heavy frying pan with cover will do. You need to know your guests' tastes before serving this. It's good, usually, for a stag party, either a crowd of sportsmen or card players. Use all of the various kinds of variety meats-or omit any you care to, or can't find in your market.
Provided by Olha7397
Categories Stew
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- First, prepare all the meats for the stew. Combine beef tongue and tripe in a kettle; add water to cover. Simmer for about 30 minutes, then lift out tripe. Let it cool slightly and cut into strips. Continue to cook tongue for another 30 to 40 minutes. Drain tongue and let it cool slightly, then pull off skin. Cut of fat and gristly portions and cut tongue into 1 1/2 inch cubes.
- Meanwhile, soak kidney in salted water for about 1 hour, then cut into cubes, cutting out all white veins and fat. Cut beef heart and liver into 1-inch cubes. Parboil brains and sweetbreads in lightly salted water for about 15 minutes. Drain them and cut brains into 1-inch cubes. Remove membrane from sweetbreads and cut or break into pieces.
- Dice the salt pork. In a large heavy Dutch oven or kettle fry it until crisp and brown. Peel and slice onions and add to salt pork. Cook until brown. Add all pieces of meat except brains and sweetbreads. Cook meat in browned onions, turning and stirring frequently, for about 10 to 15 minutes. Add hot water, salt, pepper, and Worcestershire sauce. Crush marjoram and thyme and stir into stew. Cover and simmer for about 2 to 2 1/2 hours, or until meats are tender. Add brains and sweetbreads and continue simmering another 30 minutes or so. If desired for thickening, blend flour with cold water and stir into stew. When stew simmers again and is thickened, it is ready to serve. (You may not want to thicken the stew). Serve with whatever you wish-steamed rice, mashed potatoes, buttered noodles-or lots of crusty homemade bread. Make 8 to 10 servings.
- NOTE: Some versions, notably from Texas, are thickened by sprinkling in a little cornmeal and served with corn bread.
- Soups and Stews The World Over.
Nutrition Facts : Calories 413.7, Fat 25.8, SaturatedFat 9.9, Cholesterol 360.8, Sodium 1284.9, Carbohydrate 9.3, Fiber 0.7, Sugar 1.9, Protein 33.9
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
SON-OF-A-GUN BEEF ORGANS STEW
This is an authentic cowboy meal from the days of the settlers. Have I made it? Nope, and don't intend to! Found in the book, A Cowboy Christmas. The book says, "This traditional cowboy dish is not for the faint of heart."
Provided by Lennie
Categories Stew
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
- Skim off foam and continue cooking until all meat is tender, two to three hours.
- Add small amounts of water as necessary.
- Add the brains very slowly until the gravy is thick.
- Stir often and cook as slowly as possible from the beginning.
Nutrition Facts : Calories 336, Fat 34.3, SaturatedFat 17, Cholesterol 37.2, Sodium 416.3, Carbohydrate 6.7, Fiber 1.8, Sugar 2.9, Protein 0.8
More about "sun of a gun beef stew recipes"
SON OF A GUN STEW RECIPE - THE WASHINGTON POST
From washingtonpost.com
Cuisine Southern/Soul FoodCategory Main CourseServings 8Calories 600 per serving
SON OF A GUN COWBOY BEEF STEW - BIGOVEN
From bigoven.com
Cuisine Not SetTotal Time 30 minsCategory Soups, Stews And ChiliCalories 4198 per serving
SON OF A GUN BEEF STEW RECIPES - ALL RECIPES IT IT
From recipesit.com
BEEF STEW | RECIPETIN EATS
From recipetineats.com
SON OF A GUN STEW - RECIPE #20144 - FOODGEEKS
From foodgeeks.com
SON-OF-A-GUN-STEW - RECIPE - COOKS.COM
From cooks.com
SON OF A GUN BEEF STEW RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
SUN OF A GUN BEEF STEW – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
SUN OF A GUN BEEF STEW - LUNCHLEE
From lunchlee.com
SON-OF-A-GUN-STEW RECIPE | COOKING ON THE WILD WEST FRONTIER
From cookingonthewildwestfrontier.com
RECIPES IN KANSAS HISTORY - KANSAS HISTORICAL SOCIETY
From kshs.org
SON OF A GUN STEW RECIPE - TEXAS COOKING
From texascooking.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #soups-stews #beef #vegetables #low-fat #stews #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #meat #corn #number-of-servings
You'll also love