Son-of-a-Gun Stew
A hearty trail stew traditionally made from odds and ends of a freshly butchered calf, simmered with vegetables and pan drippings.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24
- carbs
- 20
- protein
- 32
- calories
- 420
Instructions
- 1
Coat the beef cubes with flour. Brown them in batches in a Dutch oven over high heat.
- 2
Take out the beef. Saute the onions in the pan drippings until soft.
- 3
Put the meat back in the pot. Pour in the beef broth and scrape up the browned bits.
- 4
Bring the liquid to a boil. Turn the heat down to a low simmer and cover the pot.
- 5
Cook for 1.5 hours until the meat begins to soften.
- 6
Add the potatoes and carrots. Keep simmering for 45 minutes more.
- 7
Season with salt and pepper. Simmer uncovered for 15 minutes so the liquid thickens slightly.
- 8
Ladle the stew into bowls and serve hot.
Chef's tips
If you use organ meat, trim it well and add it partway through cooking so it does not get tough. A splash of strong black coffee adds great flavor.
Storage
Refrigerate up to 4 days in a covered container.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Cooking organ meat too long until it turns rubbery
- •Skipping the browning step and losing deep flavor
Serving suggestions
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