Monday, February 17, 2014

Smokey Apple Cowboy Stew

My boys love pretending to be cowboys.  They have stick horse they gallop around on, real cowboy hats and shirts they wear if they're really "into it", and they love the idea of sleeping out beneath the stars.  In tandem with all things cowboy, they also love this stew.  It's hearty and sweet.  It fills you up and satisfies.  It's one of the meals I'll be preparing ahead of time to take on our family camping trip in a couple months.

Enjoy the robust flavors and the easy in preparation.  Serve over rice, other whole grain, like barley, or along side a slice of toasted bread.  Add a steamed green vegetable or spinach salad to the side and it's a whole meal!

Meshed this recipe with this recipe to get the final product.

Smokey Apple Cowboy Stew
serves 6
  • 1 1/2 cup chopped onion
  • 1 large red bell pepper, chopped
  • 1-2 TBLS minced garlic (depending on your taste preference)
  • 2 cups chopped red apple
  • 1 15oz can black beans, rinse and drain
  • 1 15oz can great northern beans, rinse and drain
  • 1 15oz can red kidney beans, rinse and drain
  • 1 8oz can tomato sauce
  • 3 TBLS molasses
  • 1 TBLS apple cider vinegar
  • 1 TBLS dijon mustard
  • 2 tsp soy sauce or tamari
  • 1 tsp smoked paprika
  • 1 tsp liquid smoke
  • 1 tsp ground pepper
  • 3 cups whole grain, cooked, or bread
--Saute onion in a large skillet (or regular pot) 5-8 minutes
-- Add bell pepper and garlic and cook another 3-4 minutes
-- Add the apple and cook until soft, about 3-5 minutes.  Add a little water if needed to prevent sticking.
--Meanwhile, combine the tomato sauce with all following ingredients to create a sauce
-- Add beans and sauce to skillet once apple are soft and stir to coat well.
-- Heat over med-low, covered, for 10 minutes until everything is hot and sauce is thick
-- Serve over, or along, a grain (we prefer the stew on its own, so we serve the barley on the side), or mix it all together.

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