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Wild West Trail Recipes

Son-of-a-Gun-Stew


Meat:
3 pounds chuck or other inexpensive beef roast
2 pounds pork roast or boneless pork ribs
2 bay leaves, broken in half
1 teaspoon dried parsley
2 cloves garlic, chopped
1 tablespoon dried, minced onion flakes
1 tablespoon Worcestershire sauce

1 tablespoon instant beef stock or 1 can beef broth
Water

Vegetables:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 green or red bell pepper, seeded and chopped
2 large carrots, chopped into small bite-size pieces
4 medium potatoes, peeled, cooked and cut into eighths
2 tablespoons butter
2 tablespoons all-purpose flour
Juice from the cooked meat.

Cut the meat into chunks small enough to fit in your crockpot. Place the bay leaves, parsley, garlic, onion flakes and Worcestershire on top of the meat.

Mix the instant beef stock with a cup of hot water and pour over the meat, or use the beef broth and pour over the meat. Add enough water to cover the meat, cover and cook on high for 1 hour. reduce the heat to low and cook for 4-5 hours more or until the meat is tender.

Remove the meat from the crockpot. Divide the meat in half and cut one half of it into bite-size pieces. (Save the other half for another dish such as burritos.) Strain the juice from the crockpot and let cool. Skim off any excess fat and reserve the juice.

Heat the oil in a large Dutch oven or heavy pot, stir in the onion, bell pepper and carrots and cook over medium heat until the onion and bell pepper are tender. Remove the vegetables to a bowl. Melt the butter in the pot, stir in the flour and brown for a minute or so. Whisk in the strained juice from the meat until you have the consistency of light cream. Add water if you do not have enough juice or want it
thinner.

Add the vegetables back to the pot. Then add the potatoes, meat and salt and pepper to taste.

Cook for 20 to 30 minutes over low heat until everything is warmed through and the flavors meld. Serve in large shallow bowls with sourdough or dark, crusty bread.

Serves 4-6

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