Dutch Oven Cowboy Stew

This is a recipe I have wanted to try.  I found this recipe from a cookbook I bought from The American Chuck Wagon Association called Second Helpings.  This is not a typical tomato based stew but it has bacon so you know it is good.  We changed things a little bit due to what we had on hand.  I took pictures of the cooking steps this time.

Brown the diced bacon in a 14 in dutch oven

Next the meat and and brown in the bacon grease. 

Add the onions, celery and carrots and cook until onions are translucent.

Add the apple cider vinegar and beef broth.  Simmer until reduced by half.

Mix the flour and water in a small bowl and stir into the stew.  

Add the potatoes and cook until carrots and potatoes are tender.

We served ours with homemade biscuits and my family really enjoyed this meal.

Cowboy Stew

1/2 lb bacon, diced
2 lbs cubed stew meat
1 large onion, chopped
1 bunch celery, chopped
1 lb carrots, chopped
1/2 apple cider vinegar (this adds a tangy flavor but you could leave this out if you like)
2 qt beef broth
1 cup flour
1/2 cup water
2 lbs potatoes, peeled and diced
3 bay leaves
salt and pepper to taste

Brown the bacon in the a 14 in dutch oven.  Next the meat and and brown in the bacon grease.   Add the onions, celery and carrots and cook until onions are translucent.   Add the apple cider vinegar and beef broth.  Simmer until reduced by half.  Mix the flour and water in a small bowl and stir into the stew.  Add the potatoes and cook until carrots and potatoes are tender.

Thanks for reading, and get out there and get cooking!