Serves: 5
Total Calories: 160
Stew:
Be sure to wash and soak beans overnight—this will help shorten cooking time. Cook pork until fat is fried out and pork is crisp. Remove pork from pan. Lightly flour chunks of meat (buffalo, elk, deer, beef, bear, etc.) and fry until brown. Add beans, tomatoes, onion, celery, and seasoning. Be sure to put pork back in stew. Cover and cook for 2–3 hours. If you add 1/2 cup water, dumplings can be put on top 20 minutes before serving.
Never Fail Dumplings:
Sift together dry ingredients. Break egg into measuring cup. Beat lightly with fork and fill cup to top with milk. Pour into mixing bowl, add dry ingredients, and mix enough to moisten dry ingredients. Let stand for 5 minutes to rise. Drop batter by spoonfuls onto stew. Cover and cook for 20 minutes. These are just as good warmed the next day.
This Cowboy Stew recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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