DUTCH OVEN BEEF STEW

On the ranch in the fall. 

When we kill a fat steer,

The steaks from the freezer do first disappear

The hamburger goes fast because it's easy to fix 

The rump roasts and the prime rib, they get et up real quick

But the shanks and the neck meat lie down there on the bottom

And just knowing how to cook this stuff Is sometimes a problem 

That meat that's left It's well, kind of tough 

But cookie he knows what to do with this stuff. 

He cuts it in chunks, just the right size to chew

He's making a favorite.  Dutch Oven Beef stew

In a half cup of flour he’ll dust that tough meat

get some onions and garlic, and dice them up neat

in a half cup of fat He'll turn that meat brown

Then set it aside and  turn the heat down, 

He'll saute the onions and the garlic and then into that toss

every cow hands favorite, Worcestershire sauce 

With the rest of the flour he'll make a brown roux 

add six cups of beef stock and a bay leaf or two

add back that brown meat, season with salt and black pepper, 

bring to a boil and reduce to a simmer. 

Now just let it sit there and perk for an hour or two 

The longer you cook it, the less that you'll chew 

a couple hours before serving add carrots and spuds 

and cook until tender. That'll thicken the stuff. 

The peas go in last because they cook real quick. 

Add a little more liquid if that stuff gets too thick. 

Now fish out those bay leafs, and I'll tell you what,

you’ve got you one gourmet meal in a pot, 

So when your down to the tough cuts, Here's what you do,

Make them Fall apart tender with Dutch oven beef stew