Tag: Cowboy Food

Marinated Smokey Beef Brisket

Marinated Smokey Beef Brisket

This Marinated Smokey Beef Brisket is an easy-to-make recipe that’s mouth-watering delicious. Marinated overnight in a smoke-flavored sauce, then baked long and slow in the oven. The scrumptious meat is fork tender and practically melts in your mouth. It’s so good.

Spice Cake with Penuche Frosting

Spice Cake with Penuche Frosting

Spice Cake with Penuche Frosting is a delicious, old-fashioned cake with a delightful, yummy frosting.  Flavorful spices: Cinnamon, Allspice, and Cloves. Nuts. And that wonderful frosting. Penuche is actually an Italian word that means fudge-like candy that is tan in color. Similar to caramel. Or 

Steak and Pinto Beans

Steak and Pinto Beans

There's nothing fancy about Steak and Pinto Beans. It's quick and simple, yet makes a satisfying meal for my Meat-and-Potato-Loving husband. Great for weeknight dinners. Click to Tweet

(This post was modified with new pictures on 10/20/21)

I’ve been making Steak and Pinto Beans since my husband and I first married. It’s one of our family favorites. There’s really nothing fancy about this dish. It’s quick and simple, yet makes a satisfying meal for my Meat-and-Potato-Loving husband.

Serving Steak and Beans with Mashed Potatoes and Green Beans

Oddly enough, our daughters and I probably enjoy this recipe even more than him. We crave it on a regular basis. It’s so easy to make. Perfect for a weeknight dinner when you want something quick and filling.

 

Ingredients for Steak and Pinto Beans

  • round steak, thinly sliced
  • vegetable oil
  • butter
  • salt and freshly ground black pepper
  • pinto beans
  • minced onion
  • dried parsley

 

Tips on Making this Dish

Ingredients for this Weeknight Dish

Begin by gathering your ingredients so that you have everything close at hand on the counter or table.

This recipe requires two pounds of round steak, one of the less expensive types of meat to purchase. Thinly slice it across the grain for ultimate tenderness.

Cooking Steak Pieces in a Cast Iron Skillet

Season steak pieces with kosher salt and freshly ground black pepper and then sear it in a hot cast iron skillet with vegetable oil and butter to brown on both sides.

Adding Pinto Beans to the Dish

Then pour on the Pinto Beans.

 

Pinto Beans are for Cowboys

You could try other types of beans. Red Kidney. Black. Even Cannellini or Navy. But we like Pinto beans the best for this dish. You might even call this a Cowboy Dinner.

When you add the beans to the steak, be sure to include the juice. That’s what makes this dish so yummy! Bring the beans to a boil.

Cook the Beans until the Juice Thickens

Add in some minced onion and dried parsley for a little extra seasoning. Cover and simmer for 15-20 minutes until the bean juice thickens. Be sure to allow time for the water to cook out of the sauce to make a nice thick gravy. That’s when you know it’s done.

Serve Steak and Beans with Broccoli - Garnish with Fresh Parsley

Add more kosher salt and freshly ground black pepper as desired. This recipe will serve 4 people.Serve Steak and Pinto Beans with Broccoli and Cheese, Mashed Potatoes or Country Fried Potatoes. 

See more Beef Recipes Here. Browse Main Dishes Here. 

 

Recipe for Steak and Pinto Beans

Steak and Pinto Beans

Here's an old favorite to serve your family when you want a satisfying yet quick meal. Serve with Country Fried Potatoes. 
4.67 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Cast Iron Cooking, Cowboy Food, Pinto Beans, Round Steak
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Cutting Board
Knife Set
Cast Iron Skillet
Spurtle Set

Ingredients

  • 2 pounds round steak thinly sliced across the grain
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 27 oz pinto beans
  • 1 tablespoon dried parsley
  • 2 teaspoons minced onion

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.
    Using a sharp knife and cutting board, thinly slice the steak across the grain to make bite-size pieces.
  • Heat oil and butter in a large cast iron skillet. Sear prepared pieces of steak and sprinkle with kosher salt and freshly ground black pepper until pieces are lightly browned.
  • Add pinto beans (with juice) and bring beans to a boil.
  • Stir in the dried minced onion and dried parsley. Cover and simmer for 15-20 minutes until juice thickens. Serves 4

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.

Nutrition

Calories: 644kcal | Carbohydrates: 51g | Protein: 69g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 765mg | Potassium: 1653mg | Fiber: 17g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 9mg
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Kenny’s Cowboy Beans

Kenny’s Cowboy Beans

My brothers are both good cooks. Kenny’s Cowboy Beans is a recipe my oldest brother concocted, which turned out fabulous. My favorite go-to recipe when I want a batch of cowboy beans. Ingredients For Kenny’s Cowboy Beans canned kidney beans canned pinto beans diced ham 

Savory Southwest Biscuits

Savory Southwest Biscuits

Savory Southwest Biscuits are delicious for dinner or breakfast. They are based on my Country Biscuit recipe, which we also enjoy. The inclusion of cheddar cheese, green chilies, and bits of bacon take these biscuits to a savory new level. These biscuits make lovely additions 

Chunky Venison Stew

Chunky Venison Stew

My husband likes to hunt deer and elk in the fall. This Chunky Venison Stew is a wonderful way to use some of the processed meat. 

Our family practically lived on venison meat for the first 15 years of our marriage. During that time, I learned how to best prepare the burger, steaks, and roasts. Some of the recipes were okay. Some were amazing. This stew falls into the latter category.

Our granddaughter adores this stew. We’ve nicknamed it “Mountain Stew” because we always make Chunky Venison Stew when we go camping in the mountains. And we’re hoping to one day take a big family vacation, where we’ll make this stew together. It also works well for Cowboy gatherings. Or any family gathering, for that matter.

 

Ingredients Needed to Make Chunky Venison Stew

  • vegetable oil
  • venison stew meat
  • large yellow onion
  • garlic
  • Worcestershire sauce
  • bay leaf
  • oregano
  • parsley
  • kosher salt
  • freshly ground black pepper
  • beef stock
  • red potatoes
  • carrots
  • frozen petite garden peas (optional)
  • all-purpose flour and water (to make a thickening paste)

 

Tips on Making Chunky Venison Stew

There is nothing quite like having meat simmer on your kitchen stove. It smells so good. Meat that simmers for hours and turns so tender that it falls apart in your fork. That’s how you want this meat to be. Of course, you could use beef for this recipe as well. I have done so. But I have to admit that it just doesn’t taste as good. The venison meat (at least in this recipe) gives it a distinct, and wonderful flavor that you won’t get from a beef roast.

Chunky Venison Stew with chunks of potatoes and carrots

For this stew, you want your vegetables to be large and chunky. It seems appropriate to make them that way, to go with the wild meat you’re serving. And it just tastes plain wonderful when you scoop some up in your spoon and take that first bite. Yummy! Can you say Comfort Food?

I sometimes like to add frozen peas to the stew to give it just a little pop of color and even more flavor.

 

Instructions for Making this Recipe

Gather all the ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

Using a cutting board and sharp knife, slice chunks of stew meat and set aside.

On a second cutting board, coarsely chop the yellow onion. Mince the garlic. Place in a small bowl until ready to use.

Slice the red potatoes into bite-size chunks. Peel and slice the carrots. Place vegetables in a bowl and set aside until later.

Heat oil in large Dutch oven. Brown the chunks of stew meat. Add in the prepared chopped onion and minced garlic. Using a wooden spoon or spurtle, stir in the Worcestershire sauce, bay leaf, dried oregano and parsley. Season with kosher salt and freshly ground black pepper. Simmer covered 2 hours or until meat is tender. Add water as needed.

Add prepared chunks of potatoes and carrots to the stew meat with enough beef stock to cover the vegetables. Continue to cook until vegetables are tender, about 30 minutes.

If desired, add frozen petite garden peas to the stew for the last 10 minutes of cooking.

In a small bowl, whisk together the all-purpose flour and water until completely incorporated. Slowly stir into stew. Cook and stir until thickened. Remove bay leaf.

This recipe will serve 6-8 people.

Savory Southwest Biscuits

I like to serve this stew with Country Biscuits, Sourdough Biscuits, or Savory Southwest Biscuits. They all are equally wonderful with this stew to help mop up that delicious, thick gravy.

See more Venison Recipes Here. View more Soup ideas Here.

Recipe for Chunky Venison Stew

Chunky Venison Stew

My husband and daughters like to hunt deer and elk in the fall. This is a great venison recipe full of hearty meat and chunks of potato, carrots, and peas.
5 from 2 votes
Print Rate
Course: Soup
Cuisine: American
Keyword: Carrots, Dutch Oven Cooking, Red Potatoes, Venison Meat
Prep Time: 30 minutes
Cook Time: 2 hours 55 minutes
Total Time: 3 hours 25 minutes
Servings: 8

Equipment

Wusthof Knife Set
Cutting Board
Spurtle Set
Dutch Oven

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat cut into 1" chunks
  • 1 large yellow onion coarsely chopped
  • 1 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 whole bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3-4 cups beef stock
  • 7 medium red potatoes peeled and quartered
  • 1 pound carrots peeled and cut into 1-inch pieces
  • 1 1/2 cups petite garden peas optional
  • 1/4 cup all-purpose flour
  • 1/3 cup water

Instructions

  • Gather all the ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
    Using a cutting board and sharp knife, slice chunks of stew meat and set aside.
    On a second cutting board, coarsely chop the yellow onion. Mince the garlic. Place in a small bowl until ready to use.
    Slice the red potatoes into bite-size chunks. Peel and slice the carrots. Place vegetables in a bowl and set aside until later.
  • Heat oil in large Dutch oven. Brown the chunks of stew meat. Add in the prepared chopped onion and minced garlic. Using a wooden spoon or Spurtle, stir in the Worcestershire sauce, bay leaf, dried oregano and parsley. Season with kosher salt and freshly ground black pepper. Simmer covered 2 hours or until meat is tender. Add water as needed.
  • Add prepared chunks of potatoes and carrots to the stew meat with enough beef stock to cover the vegetables. Continue to cook until vegetables are tender, about 30 minutes.
  • If desired, add frozen petite garden peas to the stew for the last 10 minutes of cooking.
  • In a small bowl, whisk together the all-purpose flour and water until completely incorporated. Slowly stir into stew. Cook and stir until thickened. Remove bay leaf. Makes 8-10 servings.
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Cowboy Cookies

Cowboy Cookies

Cowboy Cookies are a favorite in our house. Filled with old-fashioned oats, cornflakes, raisins, pecans, and coconut, they keep a person going in the afternoon and are wonderful to snack on.