You know it must be cold when all you want to eat are oatmeal, soups, stews, and pies. Autumn is really feeling more like Winter to me right now. Maybe because New Jersey’s version of Autumn is what we call Winter in San Antonio. You’d think I’d be used to that by now, but not so much.
Unfortunately, we’re not red wine drinkers, so I didn’t have any handy. But I *did* remember making this beef stew a while ago, and sure enough, the recipe came together in the crock pot in an absolute snap, and then tormented me the rest of the day with the delicious smells wafting through my house.
The nice thing about this stew is you probably have all the ingredients in your house right now. You can make it on the stovetop if you have an hour to an hour and a half, or you can make it in a crock pot in the morning, (or even the night before), and it’ll be ready to go when you get home from work.
I think the reason it’s called Cowboy beef stew is that it marries coffee and beef stock to make the rich, meaty broth. You can add red wine if you have it, but honestly, it was amazing with just coffee. For a thicker stew, make a roux of butter and flour, and add to the pot about 20 minutes before serving. You’ll want to stir the pot frequently for it to thicken.
Cowboy Beef Stew
1.5 lbs. beef – round steak, sirloin, or stew meat, chopped into bitesize pieces
2-4 carrots, chopped small
2 celery stalks, chopped small
1 onion, chopped small
3-4 small-medium sized potatoes, peeled and chopped
1 cup frozen peas, reserved.
1 8 oz. cup of coffee – I used Green Mountain Coffee 100% Columbian via K-cup from my Keurig brewer. It did not disappoint.
1 32 oz. box of beef stock (I recommend using organic free range)
Kosher salt and Pepper to taste
1 tablespoon Season-All
1 tablespoon Savory spices (thyme, oregano, sage, etc)
1 bay leaf (I didn’t have one, so you can leave it out if you don’t either)
Chop the onion, carrot, potato and celery, and place in a pot or slow cooker. Add the broth and the coffee. Ala Julia Child, cut the beef into pieces, and make sure to dry them with a paper towel. Heat some oil in a skillet, and brown the chunks of meat. Drain, and add to the pot or slow cooker. Add salt, pepper, and spices to taste.
Allow to cook for 4-8 hours (high or low) in crock pot, or 1-2 hours in stock pot. About 20 minutes before serving, add frozen peas.
I highly suggest serving this with warm rolls, chunky baguette, or cheese straws.
[wpurp-searchable-recipe]Cowboy Beef Stew – – – [/wpurp-searchable-recipe]