Stew was a staple in the Old West. There was no set recipe for
it. It was made with squirrel, rabbit, pheasant, beef or venison.
It included potatoes, onions, peppers, cabbage, corn, turnips, beans
and carrots. At times it was made in a 20 gallon black iron pot
hung over an outdoor fire to feed a roundup crew or a platoon of
On the second day, you can reheat, adding several hot peppers
to give the stew a different taste.
- Coat meat in flour and brown in hot fat.
- Remove meat and place in large kettle.
- Add several spoonfuls of flour to the fat, brown, then add water
to make a thin gravy.
- Pour this over the meat in the kettle, add more water, salt
- Cook until meat is almost tender.
- Add whatever vegetables are available and cook for several hours.