One of these days, I’ll write about why I am a meat eater, at least occasionally, but for now I’ll give you a delicious, easy recipe for longhorn stew. I suppose it could be made with regular beef, but longhorn is delicious. If you make it from longhorns that once wandered the Double Helix Ranch, Fly Gap section, then you can imagine the very molecules of that magic place are becoming a part of you.
2 lb. longhorn (I used a mixture of round, hamburger and ribs)
4 fist-sized onions, two chopped, two quartered
5 carrots, cut into 1 inch sections
5 unpeeled potatoes cut into rough 1 inch cubes
6 oz. tomato paste (one small can)
1 tablespoon ground cumin
chili peppers to taste
.25 cup olive oil
1 teaspoon salt
Brown longhorn in olive oil in a deep pot that will hold all the ingredients with room to spare. Yes, this is more oil than most Americans are comfortable using, but this is lean longhorn. Add chopped onions and cumin and continue cooking until onions are translucent and beginning to color. Add remaining ingredients to the pot and cover with water. Stir to mix in the tomato paste. Cook covered on a low flame for an hour or two. I used whole thai peppers that were too hot if you bit into them. I bet it would be good with dried or canned chipotle peppers (smoked jalapeños).
We ate it from bowls. I bet it would also be good over rice. It served 7 with leftovers and was entirely delicious.