The Triton

Interior

Memories surface with Cowboy Stew

ADVERTISEMENT

Every once in a while, I get an assignment that makes me say, “what the …?”

I received a call last week from the vice president of marketing of Sea Ray Corp. in Knoxville, Tenn. He had a Hollywood VIP client who needed instruction in two days on a Sea Ray 310 that was being trucked from California to Jackson Hole, Wy. Jackson Lake, 45 miles north of Jackson Hole, is a 15-mile-long, high altitude (6,774 feet) lake that parallels the base of the Grand Teton Mountains.

The boating was beautiful, but what I really enjoyed on this trip was the food. Buffalo burgers. Elk tips fondue. Venison tenderloin. The food took me back to my childhood when I spent summers on my grandparents’ two cattle ranches in Wyoming.

It is with this memory that I present Cowboy Stew. If you don’t have a cast iron skillet, a casserole dish will do just fine.

Memories surface with Cowboy Stew. Photo from Capt. John Wampler

Memories surface with Cowboy Stew. Photo from Capt. John Wampler

Ingredients:

1 pound cubed stew meat

2 tsp meat tenderizer (non-MSG)

2 Tbsp dried sage

1 (14.5 ounce) can chicken broth

1 (10.75 ounce) can condensed cream of chicken soup

1 envelope dry onion soup mix

1 (16 ounce) package frozen stew vegetables

1 (10 ounce) can crescent dinner rolls

 

In a large cast iron skillet over medium-high heat, sprinkle the meat tenderizer over the meat and cook until browned. Drain off any excess juices.

In a small bowl, mix the sage, chicken broth, soup and soup mix. Pour over the meat, reducing heat to medium low, and simmer for 45 minutes.

Preheat the oven to 350° F.

Add frozen stew vegetables to the skillet and simmer 10 minutes more.

Unroll the crescent dough and arrange over the stew in a pie shape.

Bake in preheated oven for 15 minutes, or until crust is golden brown. Remove from oven and serve. Yelling yee-haw is optional. Enjoy, JW

 

 

Related Articles

News in the brokerage fleet: Carolina, Status Quo sell; Valerie listed

News in the brokerage fleet: Carolina, Status Quo sell; Valerie listed

Yachts sold M/Y Carolina, a 158-foot (48m) Feadship launched in 1997, sold by IYC broker Mark Elliott, who represented the seller, and Northrop & Johnson broker Hank Halstead, who brought the …

Skip the gossip, negativity to stay healthy onboard

Skip the gossip, negativity to stay healthy onboard

The Yachtie Glow: by Angela Orecchio Being healthy on board isn’t always just about what we eat and how much we exercise. It’s also about our emotions and how we show up in this …

Three secrets to shredding fat successfully

As we exit the time of sweet-filled holiday parties, many of us dread the potential weight gain and unhappy feeling from overeating many high-calorie meals and desserts.However, there is a way to …

Corrective maintenance saves money in the long run

Corrective maintenance saves money in the long run

The old adage “an ounce of prevention is worth a pound of cure” holds a tremendous amount of merit, especially when it comes to the maintenance of vessels. Regardless of how much education is out …

Sea Science: There’s a reason that green flash at sunset is so rare

Sea Science: There’s a reason that green flash at sunset is so rare

Sea Science: by Scott McDowell When mariners share sea stories of encounters with gales and rogue waves, rarely does a session end without mention of the elusive green flash. With fine detail, …

Judge orders Equanimity owner to forfeit yacht to US

Judge orders Equanimity owner to forfeit yacht to US

Malayasian financier Low Taek Jho, also known as Jho Low, was ordered on Tuesday (May 15) to turn over his $250 million yacht, M/Y Equanimity, to U.S. officials, who claim he bought it with money …

Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.