Hearty Cowboy Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T. (30 ml) Canola or olive oil
2 sweet onions, sliced
4 stalks celery, sliced
4 carrots, peeled and sliced
4 potatoes, diced with skins on
1 tsp. (5 ml) Salt
1 T. (15 ml) chili powder
6 large sausages, sliced into one-inch
pieces (recommend maple-flavored,
Italian or Mexican sausages, or
turkey or chicken. Avoid breakfast
sausages
1 28-oz(796 ml) cans stewed or diced
tomatoes
2 cups (500 ml) chicken broth,
to desired thickness
1 19-oz (540 ml) can kidney beans,
drained
1 19-oz (540 ml) can red beans,
drained
1 cup (250 ml) brown rice
1/4 cup (50 ml) wild rice
1/4 cup (50 ml) pot barley
3 cups (750 ml) water
1/2 tsp. (2 ml) salt
1 tsp (5 ml) butter
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Directions: |
Directions:In a 2 gallon (10 L) pot over medium heat add the first 8 ingredients. Cook, stirring often to prevent burning, until the onions are transparent and the potatoes and carrots begin to soften - about 15 minutes. Then add the next 4 ingredients. Bring to a boil and cook for 3 to 4 minutes. Reduce heat to warm. Prepare rice according to the following recipe. Serve the stew over rice or with rice on the side.
Hearty Cowboy Rice
Melt the butter over high heat and immediately add the rice and barley mixture.
Stir quickly to coat and add the water and salt. Bring to a boil and then reduce heat to very low (the lowest temperature possible).
Cook covered for 45 minutes and don't lift the lid. When done, fluff with a fork and turn into a slightly greased bowl. (For quicker rice, try white rice, which is ready in about 20 minutes.)
Variation: The soup can also be made in a slow cooker. To do so, use only one onion and toss everything except the oil into a slow cooker before bed. Refrigerate overnight, then start the cooker in the morning. Cook on low for 7 to 8 hours. On busy days, skip the rice and serve with whole-grain bread. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 minutes |
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