Cowboy Stew recipe request

Here are a few ideas. Many options to do on BGE.

http://www.google.com/search?hl=en&source=hp&q=cowboy+stew&aq=f&aqi=g4g-m6&aql=&oq=&gs_rfai=C10gACHWsTNnpK6rMywTc49zSDQAAAKoEBU_Q7vJG

Here is the one we like. Of course, it has a few things you might not have - like RichardFL's pepper but a good black pepper will do. I will also attach the recipe for Frank's Bloody Mary mixture (I've altered his original recipe to be more mild - cause I'm a sissy). Hope you like it..

Cowboy Stew - Beef

Amount Measure Ingredient -- Preparation Method

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2 lbs Chuck Roast, cubed
1 packet Stew seasoning by McCormick
1 Tbsp Pinto Bean Seasoning
1 Tbsp RichardFL Pepper
1 teaspoon Chili powder
2 Tbsp Olive Oil
1 can Beef Broth
1 teaspoon French Stock by More Than Gourmet
1 can Tomatoes, drained and diced
1 can Kidney Beans - New Orleans Ranch Style, drained
1 can Pinto Beans - Ranch Style, drained
1 can, small Green beans, drained
1 can, small Corn, drained
1/2 cup Peas, frozen
2 large Potatoes - Idaho peeled and cubed
1 medium Onion chopped
2 cloves garlic, finely minced
3 bay leaves
1 tablespoon salt
1 cup Bloody Mary mix by Frank Cremer

1. Slice beef into bite-size pieces. Heat oil in stewpot. Place first four ingredients into plastic bag and toss beef to coat. Brown beef on all sides,about 5 minutes.

2. Mix remaining ingredients in the pot and bring to a boil. Stir, simmer covered for two hours, stirring every 30 minutes to prevent sticking, adding more beef broth if needed.

3. Cook indirect at 225 for about 3 hours.

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Bloody Mary

Recipe By: Frank Cremer / Lake Conroe Egger


Amount Measure Ingredient -- Preparation Method

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2 quarts Clamato
1 tsp French Stock by More Than Gourmet
1 tsp Dill Weed
1 tsp Jubilee Seafood Seasoning (or Crab Boil)
3 tsp Celery Salt
3 tsp Lemon Pepper
3 tsp Horse Radish
3 tsp Worcestershire sauce
2 cans V-8 Juice

1. Directions:

2. Mix all together. The demi glase dissolves better when mixed with some of the Clamato and microwaved for a minute. It is better if it has a night to rest in the fridge. Shake well before serving.

3.Strain it after the second day and it is less "chunky".

4. Mix the vodka on the fly, maybe 2 0z. per drink. That way I can have one in the mornings that is "virgin". The recipe that I used as a basis for this one called for 12 oz. of vodka (but then it won't fit in a 2 qt. jug).

Of course you can....I bet you have some really good crab boil up there...hope you like it.

It is truly a great stew recipe. I just bought the meat to make up a batch this weekend!

Thanks, Judy.