Kay's Cowboy Stew
Yields servings
Mains
- 1 pound North Shore Cattle Co (NSCC) chuck stew meat
- 1 pound NSCC brisket, cut into chunks
- 3 cloves of garlic, choppeds
- Olive oil
- Butter
- 2 (26 ounce) cans beef broth
- 1/4 cup bourbon (preferably Wild Turkey or Maker's Mark)
- 1 onion, coarsely chopped
- 3 carrots, cut in chunks
- 3 sticks celery, sliced
- 2 large potatoes, cut in chunks, with skin ons
- 1 (8-ounce) can tomato sauce
- Parsley, oregano, basil, chopped fine, to taste
- Salt and pepper to taste
- Season beef chunks with salt and pepper, then dredge in flour. Add three or more chopped garlic cloves to olive oil and butter, then bring to medium heat in large stew pot. Sweat garlic, but don't let it brown. Add beef chunks and brown. Add beef broth and jigger of good bourbon (one for the stew and one for the cook). Add onion, parsley, oregano and basil. Cook stew on low boil for about two hours. Taste.
- Add sliced carrots and celery. Add two large potatoes and tomato sauce. Taste.
- Add bourbon. Add water as needed for desired consistency. Cook another 45 minutes or longer. Taste again before serving.
This recipe uses North Shore Cattle Company’s beef, a Hawai‘i Seal of Quality
product. For more information on Seal of Quality products, click on
the logo.
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