Chef Kelli's cowboy steak stew

Chef Kelli's cowboy steak stew

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(WJBK) -

Get this recipe courtesy of Chef Kelli Lewton from 2 Unique Caterers and Event Planning.

2 pounds 2-inch diced chuck tenders or stew beef of your choice
3 TB olive oil
2 Qt's Beef stock
1 large Spanish onion diced
1 large red pepper diced
4 stalks celery diced  
2 cups chucky cut Yukon potatoes (skin on)
1 cup frozen or fresh corn kernels
2 cups kale
1 tablespoon roasted chipotle puree
1 tablespoon chopped garlic
2 tsp. cumin
1 & 1/2 tsp sea salt
1 tsp. fresh cracked black pepper
½-3/4 cup brown rice flour roux or thickener of your choice

1. Heat olive oil large heavy bottom Dutch oven style pan/pot, then sauté onions garlic, celery, chipotle puree and spices for 2-3 minutes over medium heat.

2. Add beef and brown, stirring often for 5 minutes until beef is browned on all sides

3. Add Beef stock and simmer over medium low for 30 minutes

4. Add potatoes and continue to simmer for 20-25 minutes until potatoes are very close to cooked

5. Add corn

6. Stir in brown roux and simmer over very low heat for 10 minutes, stirring often.  Fold in kale and remove from heat

Serve with bread and salad

Make extra and freeze!

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