Friday, January 4, 2013
texas cowboy stew
it's been a cooooold couple of weeks round these parts. and this is all i feel like eating. under an enormous blanket.
texas cowboy stew (adapted from pastry queen parties)
2 lbs. beef stew meat, cut into bite-size cubes
1 (12 oz.) can cola soda
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning (i use slap ya mama - hot)
1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
1/4 cup silver tequila
1 cup red wine
2 cups beef stock
1 yukon gold potato peeled and cubed
3 carrots, chopped
1/2 teaspoon dried oregano
place the beef in a large bowl and cover with cola. cover and refrigerate for at least 2 hours, but no more than 8.
in a large bowl, combine the flour, salt, pepper, and cajun seasoning. drain the meal and roll the pieces in the seasoned flour to coat. heat the oil in a large skillet set over medium heat. brow the beef on all sides, working in batches if you need to so it doesn't crowd the meat. transfer the browned meat to a large bowl and set side.
in the same skillet, sauté the onion over medium heat for about 3 minutes. stir in the garlic and sauté 1 minute. pour in the tequila, stirring up the browned bits that stick to the bottom of the pan. stir in the beef, wine, stock, potatoes, carrots, and oregano. bring the mixture to a simmer, cover, and cook until the vegetables are tender, about 45 minutes.
garnish as desired (i used cilantro for a little tex-mex touch), serve, and gobble it up.
have a great weekend! x