Son of a Gun Stew from the Maverick Cookbook by Lynn Cline

Son of a Gun Stew from the Maverick Cookbook by Lynn Cline This could also be called Cowboy Stew or Dutch Oven Stew. A staple for cowboys, farmers, and ranch hands, this hearty stew was most likely a dish Billy the Kid ate while roaming the range, herding or stealing cattle. In this version, the stew is spiced with cinnamon, cloves, paprika and other fragrant herbs. Ingredients: 2 tablespoons flour 1 tablespoon paprika 2-3 tablespoons plus 1 teaspoon red chile powder 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 1/2 pounds beef cubes 3 tablespoons butter 2 onions sliced 1 garlic clove, minced 1 28 ounce can of tomatoes 1 tablespoon ground cinnamon 1 teaspoons ground cloves 1 1/2 teaspoons dried, crushed red pepper flakes 2 cups potatoes, chopped 2 cups carrots, chopped Directions: Mix the flour, paprika, 2-3 tablespoons Red Chile powder, salt and pepper in a deep bowl. Dredge the beef cubes in the mixture. Melt the butter in a Dutch oven over medium heat, and add the onion and garlic and cook until the onion is transparent, about 5 minutes. Add in meat and cook until brown. Add the tomatoes, remaining Red Chile powder, cinnamon, cloves and crushed red pepper flakes. Reduce the heat to low, cover and simmer for 2 hours. Stir in the potatoes and carrots, and cook uncovered for about another hour. Son of a Gun Stew from the Maverick Cookbook by Lynn Cline pg. 48 Click here to see the Maverick Cookbook Click here for Red Chile Powder Click here for the Red Flakes