TAIL GATE STEW

AuthorSite EditorCategory,
Yields1 Serving
 1 lb chunked beef stew meat
 1 onion cut into bite sized chunks
 3 medium potatoes, chop into small chunks
 3 carrots, cut into bite size chunks
 1 can of stewed tomatoes, chopped, drained
 1 cup flour, approx.
 ¼ cup A-1 Steak sauce (or your favorite)
 Salt and pepper
 Vegetable oil
If desired:
 Chopped mushrooms or other veggies
1

Heat Dutch oven like a skillet. Add enough cooking oil to cover bottom and sauté onions for about five minutes. Roll stew meat in flour (in bowl or shake in paper bag), add to oven and brown on all sizes. Add a bit more oil if necessary. Stir to avoid burning flour mixture.

Add tomatoes, steak sauce and a little water, cover and simmer meat over low head about an hour until tender.

Add more water if necessary. Do not let mixture boil dry. Charcoal heat is best as flames tend to burn. Stir occasionally.

Add potatoes and carrots (and other vegetables), salt and pepper to taste, and enough water to depth of ingredients. Cover and cook with charcoal heat on top and bottom for 30 to 40 minutes until veggies are tender. Stir occasionally. Add a bit of water if needed to prevent sticking.

To thicken gravy, whip a tablespoon or two of flour in a cup of water to make a thin paste and stir in when veggies are almost done. Simmer until gravy reaches desired thickness.

(serves about 6)

Ingredients

 1 lb chunked beef stew meat
 1 onion cut into bite sized chunks
 3 medium potatoes, chop into small chunks
 3 carrots, cut into bite size chunks
 1 can of stewed tomatoes, chopped, drained
 1 cup flour, approx.
 ¼ cup A-1 Steak sauce (or your favorite)
 Salt and pepper
 Vegetable oil
If desired:
 Chopped mushrooms or other veggies

Directions

1

Heat Dutch oven like a skillet. Add enough cooking oil to cover bottom and sauté onions for about five minutes. Roll stew meat in flour (in bowl or shake in paper bag), add to oven and brown on all sizes. Add a bit more oil if necessary. Stir to avoid burning flour mixture.

Add tomatoes, steak sauce and a little water, cover and simmer meat over low head about an hour until tender.

Add more water if necessary. Do not let mixture boil dry. Charcoal heat is best as flames tend to burn. Stir occasionally.

Add potatoes and carrots (and other vegetables), salt and pepper to taste, and enough water to depth of ingredients. Cover and cook with charcoal heat on top and bottom for 30 to 40 minutes until veggies are tender. Stir occasionally. Add a bit of water if needed to prevent sticking.

To thicken gravy, whip a tablespoon or two of flour in a cup of water to make a thin paste and stir in when veggies are almost done. Simmer until gravy reaches desired thickness.

(serves about 6)

TAIL GATE STEW