Cowboy Stew conjures up memories of a World Expo that my children participated in for school about 15 years ago. Each child had a table where they could display their project on a particular country. In addition, they each delivered a short speech about their country.
My eldest son chose Britain and displayed his British soldiers, flag and other cherished collectibles he possessed.
My daughter offered Japanese sushi and proudly displayed her Japanese dolls and house inspired by a favorite book “Miss Happiness and Miss Flower” by Rumer Godden. Together, she and I had actually handmade one of the dolls and Dad had given her an antique Hinamatsuri doll. She had built the house with Dad.
My middle son selected Europe during The Middle Ages displaying his heraldic sealing ring, sealing clay, a coat of arms, catapult and replica Gothic window.
My kindergartner’s country of choice was the United States and specifically Texas. He brought his wooden puzzle of the United States and showed everyone the large piece that was Texas. He had plastic cowboys, sample cowboy clothing and accessories on his table and his distinctive Cowboy Stew was a big hit with all the families in attendance.
Since then, I have adapted cowboy stew to be gluten free. Sometimes I prepare it with gluten free Italian sweet sausage and more recently with Applegate Natural’s Big Apple Hot Dogs. I like them because not only are they gluten free, but they do not contain nitrites, antibiotics or fillers.
Scrumptious gluten free cowboy stew will knock your boots off.
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- 4 ounces Applegate Sunday bacon, diced
- 12-ounce package Applegate Naturals Big Apple Hot Dogs, cut up
- 1 pound of beef, cut into 1 inch cubes
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 tablespoons Bob's Red Mill gluten free all purpose flour
- 1 teaspoon basil
- ½ teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon pepper
- 1 cup gluten free beef broth
- Heat a large Dutch oven, over a medium-high heat. Add bacon and brown. Remove the bacon with a slotted spoon leaving the fat in the pot.
- Add the beef and hot dogs in batches and brown on all sides.
- Add onions and garlic. Cook for 2 minutes more.
- Then add flour and stir until it begins to brown, about 1 minute.
- Then add peppers, seasonings, and broth and return all the beef and bacon to the pot.
- Bring to a boil, cover, and simmer until the meat is tender for 1½ - 2 hours. Serve with gluten free baked beans.
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