| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1/2 bacon, diced
- 2 pounds cubed beef stew meat
- 3 large onions, medium dice
- 1 bunch celery, well scrubbed, cleaned, and chopped
- 1 pound carrots, medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes, well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 598 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 36 g |
| Cholesterol | 73 mg |
| Sodium | 1756 mg |
| Serving Size | 1 of 8 servings |
| Calories | 598 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 36 g |
| Cholesterol | 73 mg |
| Sodium | 1756 mg |
Reviews
I’m making it today!
I love this recipe. I cook a nice big batch for grandparents and retired neighbors. In CA but lots of them are from places that they appreciate the okra. True “Cowboy” stew, just keep throwing stuff in there! Big pot, obvious. More than 1/2 a slice of bacon, obvious. Thank you Robert!
1/2 bacon? Slice, pound?
Very disappointed with this recipe. You need a much bigger pot and more time. Too plain. No spices except for 3 bay leaves and salt/pepper at the end? The meat was tasteless. Next time I will season the meat with Season All, garlic powder, celery salt, a sprinkle of cumin powder and some Worcestershire pepper then sear it like I do when making a pot roast. Brown your flour (make a roux) mi before you add it too.
Chef Irvine did it again!!! Thank you for such a hearty recipe, my family really loved it!
It’s a good stew but it’s also taking me all day to make it.Definately doesn’t take just an hour but I love this recipe going to make it more often now that winter is here.
So I need to learn what I am (we are) doing wrong. I’ve helped to cook this meal at two camping events and once at home. I do not understand what we need to do to help “simmer” the stew down to 1/2 after adding the broth and wine. That is to say we bring the stew to a boil and then turn down the temp to a simmer. But to remove 1/2 of the stew takes at least an hour. The first time we blamed the camping stove. The second time we had a more powerful camping stove and the third time was at home. Each time though it took much longer to simmer off the stew. Should it be at a high boiling point?
Otherwise I we really enjoy the stew. It’s a good one for camping with minimal cleanup.
Have made this recipe several times. At home, on the trail for non scout events (alcohol and Scouting is a no-no). All have come out great. Hints for those that think this recipe is expensive. Use cheap red wine, non organic Beef Broth and bypass the okre. I use only one medium to large sized onion (make a sweet one!), don’t boil down too far (about 20 minutes), used 1/2 the oil/flour mix, add a little salt and pepper and my kids can’t eat enough of it. Keeps great for lunches and dinner. Even freezes well and when you reheat from frozen, add about a cup of broth (either beef or chicken) and it is better than before. This recipe will stay a staple in my arsenal of easy to make and maximum enjoyment meals.
Waist of time, money and food!
Chef Irvine must be my kind of cowboy! This isn’t your typical chuck wagon grub! I followed the recipe exactly, but halved it. I didn’t use grocery “beef stew meat,” but bought chuck, which I trimmed & cubed. I chose to use Barefoot Merlot for the red wine. It gave the stew incredible flavor! The stock and wine took a long time to reduce, but that gave the meat time to get tender. Allow more than the stated 45 minutes. Dinner was on my table about 2 hrs after I started chopping veggies–pretty normal for a stew. One negative: the recipe called for too much oil/flour mixture. It made the gravy too thick, but I added another cup of broth to compensate, and all was well again. The stew tasted heavenly, and was budget-friendly! Potatoes, carrots, and chuck aren’t expensive, and since my wine was reasonably priced, this was an economical dish. On the side, I served only a crusty baguette, a wedge of Brie, and some sliced pears. It was a simple dinner, but one fit for a king!