** From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”
Who doesn’t love a piping hot bowl of beef stew? There is just something about chowing down on chunks of beef and veggies in a thick and rich liquid that warms the cockles of even the coldest heart. Stews are an American tradition, and for the best of them, we can thank the cowboys (no, not the Dallas ones).
RANCH STEW (Serves 4)
Ingredients needed to make Ranch Stew:
1 ½ pounds stew meat, cubed
6 Tbs. flour
2 Tbs. corn oil
1 ½ cups strong black coffee
2 Tbs. brown sugar
4 cloves garlic, minced
1 Tbs. dried oregano, crumbled
1 tsp. chili powder
4 carrots, chopped
2 onions, chopped
2 potatoes, diced
4 ribs celery, chopped
1 ¾ cups water
1) Place the beef and flour into a large bowl and toss until the beef if dredged (coated).
2) Heat the oil in a large saute pan over medium heat. Add the beef and brown on all sides.
3) Stir in the coffee, brown sugar, garlic, oregano, and chili powder and bring to a boil.
4) Reduce the heat to a simmer, cover the pan, and cook 90 minutes.
5) Add the carrots, onions, potatoes, celery, and water.
6) Bring the stew to a simmer and cook 35 minutes.
7) Ladle into bowls and enjoy.