Son of a Gun Stew from the Maverick Cookbook by Lynn Cline
This could also be called Cowboy Stew or Dutch Oven Stew. A staple for cowboys, farmers, and ranch hands, this hearty stew was most likely a dish Billy the Kid ate while roaming the range, herding or stealing cattle. In this version, the stew is spiced with cinnamon, cloves, paprika and other fragrant herbs.
2 tablespoons flour
1 tablespoon paprika
2-3 tablespoons plus 1 teaspoon red chile powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 pounds beef cubes
3 tablespoons butter
2 onions sliced
1 garlic clove, minced
1 28 ounce can of tomatoes
1 tablespoon ground cinnamon
1 teaspoons ground cloves
1 1/2 teaspoons dried, crushed red pepper flakes
2 cups potatoes, chopped
2 cups carrots, chopped
Mix the flour, paprika, 2-3 tablespoons Red Chile powder, salt and pepper in a deep bowl. Dredge the beef cubes in the mixture.
Melt the butter in a Dutch oven over medium heat, and add the onion and garlic and cook until the onion is transparent, about 5 minutes.
Add in meat and cook until brown. Add the tomatoes, remaining Red Chile powder, cinnamon, cloves and crushed red pepper flakes. Reduce the heat to low, cover and simmer for 2 hours. Stir in the potatoes and carrots, and cook uncovered for about another hour.
Son of a Gun Stew from the Maverick Cookbook by Lynn Cline pg. 48