Brazos River Stew

"Great stew recipe I found in a wonderful cookbook called Tastes and Tales from Texas. Nothing warms you up better on a cold and dreary evening."
 
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photo by MarthaRN photo by MarthaRN
photo by MarthaRN
Ready In:
3hrs 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Fry bacon in a Dutch oven or large stew pot.
  • Remove bacon and drain on paper towel.
  • Add stew meat to pan and sear.
  • Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
  • Cover and simmer 2 hours.
  • Remove 1/4 cup broth from stew, cool, and mix with flour.
  • Add flour mixture to stew.
  • Salt and pepper as needed.
  • Add carrots and potatoes and cook 30 minutes.
  • Add corn and bacon; cook another 5 minutes.

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Reviews

  1. CoachTammyG
    We LOVE this stew. I bought the cookbook over 15 years ago and we make it often. Tonight we used venison and cooked in a pressure cooker (35 min for the meat and 18 min for the veggies). It was perfect! By far our all time favorite receipe!
     
  2. maplecottage
    Wanted to make stew so went for this one. My husband really enjoyed it but me not so much - it tasted a bit too much of worcestershire sauce for my liking but as my husband says Worcestershire Sauce is used a lot in Texan food (?) no idea if he is right since we are not from the US. He loved the stew which is great, thanks for the recipe.
     
  3. MarthaRN
    I made this today on a cold and wet day here in Virginia. I used venison for the stew meat. The stew smelled wonderful while cooking and tasted even better. We enjoyed this stew very much!
     
  4. Laura O.
    A smokier, spicier version of plain old beef stew. The corn makes a nice addition - I always love anything with corn! I did not include celery, and had to use Italian diced tomatoes because that's what I had. I used 1/8 of a cup of Worcestershire sauce because I figured that's what one ounce was. It is true that this is perfect on a cold winter's night.
     
  5. highcotton
    Don't you just love it when something smells so wonderful that everyone crowds into the kitchen, begging to know when dinner will be ready? This one had us hooked long before we took the first bite! I cubed a 2-lb. chuck roast and doubled everything else except the worcestershire sauce. Afraid it might be a little overpowering, I reduced it to about 1-1/4 oz., which seemed just right to us. Along with a salad and some good bread, this was true comfort food on a chilly night. Thanks so much for sharing, Legal Lady!~
     
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