Stacy’s Beef & Bean Green Chile Stew

photo

Diane Prather

Stacy's Beef and Bean Green Chile Stew

To make “Stacy’s Beef & Bean Green Chile Stew,” you’ll need:

• 1 to 2 pounds stew meat (about 1-inch cubes), thawed

• 1 bottle Lowry’s Herb &Garlic Marinade

• 1 package 15-bean soup mix (use one half package if using 1 pound of meat)

• 1 to 2 cans chopped green chilies

• 1 jar beef gravy

• 2 cans beef broth

• Worcestershire sauce

• Garlic pepper

• Parsley/cilantro

Marinade stew meat overnight or up to 24 hours. Meanwhile, soak beans overnight or up to 24 hours, rinse and drain. In a crockpot, layer the bean mix, then stew meat and top with green chilies. In a bowl, mix gravy and broth, pour over meat and beans, add Worcestershire sauce to taste. Season with garlic pepper and parsley or cilantro. Cook on low for 10 to 12 hours (or overnight for lunch) until beef is tender and beans are done. Don’t open lid throughout the day. Serves a large crowd or freezes well.

— Recipe submitted by Craig resident Stacy Gray

Each year calving season starts early for the 5 Bar Angus Ranch, owned by Aric Gerber and Stacy and Adrian Gray, of Craig. That means lots of hours spent at the corral and in the calving barn and not a lot of time to cook.

This week’s column features a recipe Stacy uses during calving season.

The recipe is special because it’s Stacy’s own. She experimented with ingredients until she came up with “Stacy’s Beef & Bean Green Chile Stew.”

“Here is an easy recipe I like to use during calving season,” she wrote. “It does take a little planning ahead, though. Serve it with bread, salad, and dessert and you can easily feed a small group for brandings, etc. Or leftovers freeze well for busy days.”

If you’d like to make “Stacy’s Beef & Bean Green Chile Stew,” here’s what you’ll need: 1 to 2 pounds stew meat (about 1-inch cubes), thawed; 1 bottle Lowry’s Herb and Garlic Marinade; 1 package 15-bean soup mix (use one half package if using one pound of meat); 1 to 2 cans chopped green chilies; 1 jar beef gravy; 2 cans beef broth; Worcestershire sauce; garlic pepper; and parsley or cilantro.

Stacy said all of these ingredients are available at local grocery stores. There is a generic brand of marinade.

Marinade the stew meat overnight or up to 24 hours.

Meanwhile, soak beans overnight or up to 24 hours, rinse and drain. In a crockpot, layer bean mix, then stew meat, and top with green chilies. In a bowl, mix gravy and broth. Pour it over the meat and beans. Add Worchestershire sauce to taste. Season with garlic pepper and parsley or cilantro.

Cook on low for 10 to 12 hours (or overnight for lunch) until beef is tender and beans are done. Don’t open the lid throughout the day. Serves a large crowd or freezes well.

Thanks, Stacy. I can hardly wait to try the recipe, but the lid to my crockpot has a crack in it. I’ll get another before our calving season gets underway.

Do you have a recipe that you’d like to share? Call me at 824-8809 or write to me at P.O. Box 415, Craig 81626.

Click here to have the print version of the Craig Daily Press delivered to your home.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.