Dutch-Oven Chuck Stew with Potatoes

Beef chuck seared in lard simmers with potatoes, dried chile, and strong black coffee into a thick Dutch-oven stew. It echoes Cast Iron on the Chisholm, where trail cooks ruled the fire before the herd moved at dawn.

Serves 6

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

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Ingredients

• 2 lbs beef chuck
• 3 tbsp lard
• 2 large onion
• 4 medium potatoes
• 3 pods dried chile
• 1.5 tsp black pepper
• 2 tsp salt
• 0.25 cup flour
• 1 cup strong black coffee
• 4 cups water

Instructions

1. 1Cut beef chuck into 1.5-inch cubes, pat dry, and toss with salt, black pepper, and flour.
2. 2Heat lard in a large cast-iron Dutch oven over medium-high heat and sear beef cubes in batches until deeply browned.
3. 3Add sliced onion and cook 5 minutes until softened, then stir in dried chile pods, coffee, and water.
4. 4Cover and simmer on low heat or in a 300°F oven for 2 hours until meat is tender.
5. 5Add cubed potatoes and continue cooking uncovered 30-40 minutes until potatoes are soft and stew has thickened.