Cowpuncher Stew Recipe
Ingredients
1 1/2 pounds beef stew meat, cut in 1/2 lnch cubes
4 carrots, cut in 1-inch chunks
1 large onion, coarsely chopped
3 medium potatoes, peeled and cut up
1 1/2 cups strong coffee
1 1/2 cups water
2 tablespoons molasses
1 clove garlic, minced
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1/3 cup cold water
3 tablespoons all-purpose flour
Directions
In 3-quart casserole, combine beef, carrots, onion, potatoes, coffee, 1 1/2 cups water, molasses, garlic, salt, Worcestershire, oregano, and cayenne pepper.
Cook, covered, at HIGH for 10 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 1 to 1 1/4 hours or till tender.
Blend 1/3 cup water and flour.
Stir into stew.
Cook at HIGH for 3 minutes or till thickened and bubbly, stirring after each minute.
Cook, covered, at HIGH for 10 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 1 to 1 1/4 hours or till tender.
Blend 1/3 cup water and flour.
Stir into stew.
Cook at HIGH for 3 minutes or till thickened and bubbly, stirring after each minute.
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