Wyoming Stew Recipes

THREE SISTERS STEW

Steps:

• Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
• Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
• Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

INSTANT POT WYOMING STEW

Steps:

• Turn Instant Pot to saute setting. When the display says HOT add in the oil. Add in the meat and brown on each side for about 2-3 minutes. Add in the water and scrape the bottom of the pot clean. Turn off Instant Pot. Stir in the onion soup mix.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pot sit for 10 more minutes and then move the valve to venting. Remove the lid.
• Heat oven to 350°F
• Stir in the can of cream of chicken soup.
• Turn your Instant Pot to the sauté setting. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Once it has thickened add in the frozen peas and carrots.
• Pour the mixture into a oven safe pan or a 9×9 inch casserole dish (I used a cast iron pan). Then top the mixture with the uncooked biscuits or unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
• Bake for 15 minutes. Remove from oven and serve.

WYOMING LAMB STEW

Steps:

• Preheat oven to 325°. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving drippings. Reserve bacon for garnish; refrigerate., In a large resealable plastic bag, combine the flour, salt and pepper; add lamb shanks, one at a time and shake to coat. In bacon drippings, brown shanks on all sides; drain. Add the remaining ingredients. Bring to a boil. , Cover and bake until the meat is very tender, 2 to 2-1/2 hours. Skim fat. Garnish with bacon.

WYOMING STEW

Steps:

• Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
• Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.