In a Dutch Oven

Cowboy Stew

2 slices turkey bacon

1 pound beef top round, trimmed and cut into 1-inch chunks

1 tablespoon all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon canola oil

1 large onion, chopped

4 carrots, cut into 2-inch lengths

2 white turnips, cut into 1-inch chunks

1½ cups water

1 cup strong brewed coffee

¼ cup ketchup

1 pound all-purpose potatoes, scrubbed and cut into 1-inch chunks

3 tablespoons coarsely chopped fresh parsley

1  Cook bacon in medium nonstick Dutch oven over medium heat until crisp. Transfer to paper towels to drain. Crumble bacon.

2  Pat beef dry with paper towels. Mix together flour, salt, and ¹⁄8 teaspoon of pepper on sheet of wax paper, sprinkle all over beef.

3  Heat oil in same Dutch oven over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 5 minutes. Transfer to plate.

4  Add onion to Dutch oven; cook, scraping up browned bits from bottom of pot, until onion is golden, about 8 minutes. Return beef to pot along with carrots, turnips, water, coffee, ketchup, and remaining ¹⁄8 teaspoon pepper; bring to boil. Reduce heat and simmer, covered, 1 hour. Add potatoes and simmer, covered, until beef and potatoes are fork-tender, about 20 minutes longer. Serve stew sprinkled with bacon and parsley.

PER SERVING (about 1 cup): 366 Cal, 11 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 579 mg Sod, 37 g Carb, 11 g Sugar, 5 g Fib, 34 g Prot, 71 mg Calc.

HEALTHY EXTRA

Add ½ pound of thickly sliced mushrooms to the Dutch oven along with the carrots in step 4.

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