Best 8 Bunkhouse Beef And Pork Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Bunkhouse beef and pork stew is a hearty, flavorful, and satisfying dish perfect for a chilly day or a weekend feast. This classic stew is comfort food at its finest, combining tender beef and pork, a rich and savory broth, and an assortment of vegetables. Dating back to the days of cowboys and ranchers, this rustic stew embodies the spirit of camaraderie and hospitality found in a cozy bunkhouse. So, gather your ingredients, prepare your cooking pot, and let's embark on a culinary journey to discover the best recipe for a truly unforgettable bunkhouse beef and pork stew.

Check out the recipes below so you can choose the best recipe for yourself!

BUNKHOUSE BEEF AND PORK STEW



Bunkhouse Beef and Pork Stew image

Make and share this Bunkhouse Beef and Pork Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb round steak
1 lb pork steak
4 teaspoons flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup sliced carrot
3 peeled potatoes, cut into chunks
1 cup chopped celery
2 cups tomato sauce
1 (6 1/2 ounce) can mushrooms
1 cup water
1 onion, chopped

Steps:

  • Cut steaks in 1 inches.
  • pieces.
  • Mix flour, salt, and pepper.
  • Toss steak in flour mix.
  • Heat oil in lg dutch oven.
  • Brown meat.
  • Add remaining ingredients.
  • Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.

BEEF AND PORK STEW (MAROSSZEKI HERANYTOKANY)



Beef and Pork Stew (Marosszeki Heranytokany) image

Categories     Beef     Dairy     Pork     Stew     Spring     Gourmet

Yield Makes 4-6 servings

Number Of Ingredients 15

1-pound piece boneless beef chuck
1/4 pound double-smoked bacon or regular smoked bacon
1 medium onion
1 tablespoon paprika (preferably sweet Hungarian*)
1/2 cup water
a pinch freshly ground black pepper
a pinch caraway seeds
1/2 teaspoon dried marjoram, crumbled
1 cup dry white wine
1 pound pork tenderloin
1/4 pound mushrooms
1 tablespoon lard or vegetable oil
1 cup sour cream
1 tablespoon all-purpose flour
*available at some specialty foods shops and by mail order from Penzey's, Ltd., tel. (414) 679-7207.

Steps:

  • Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
  • Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
  • Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes.

PORK AND BEEF BARBECUE



Pork and Beef Barbecue image

It's the combination of beef stew meat and tender pork that keeps friends and family asking for these tangy sandwiches. Add a little lettuce and tomato for a crisp contrast. -Corbin Detgen, Buchanan, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings.

Number Of Ingredients 12

1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
1-1/2 pounds pork chop suey meat or pork tenderloin, cut into 3/4-inch cubes
3 medium green peppers, chopped
2 large onions, chopped
12 sandwich buns, split
Lettuce and tomatoes, optional

Steps:

  • In a 5-qt. slow cooker, combine the first six ingredients. Stir in beef, pork, green peppers and onions. Cover and cook on low for 6-8 hours or until meat is tender., Shred meat with two forks. Serve on buns, with lettuce and tomatoes if desired.

Nutrition Facts : Calories 444 calories, Fat 12g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 684mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 3g fiber), Protein 32g protein.

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

SLOW-COOKER MEXICAN-STYLE PORK STEW



Slow-Cooker Mexican-Style Pork Stew image

Make and share this Slow-Cooker Mexican-Style Pork Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 8h45m

Yield 10 serving(s)

Number Of Ingredients 13

5 lbs country-style boneless pork ribs, trimmed
salt
pepper
2 tablespoons vegetable oil
2 onions, chopped medium
2 tablespoons chili powder
5 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
5 cups low sodium chicken broth
1 (14 ounce) can white hominy or 1 (14 ounce) can yellow hominy, rinsed
2 tablespoons minced fresh oregano (or 2 t. dried)
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Dry the pork with paper towels, then season with salt and pepper.
  • Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
  • Brown half of the pork, about 10 minutes, then add to the slow cooker.
  • Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
  • Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
  • Add the onions, chili powder, and 1/4 teaspoon salt.
  • Cook until the onions are softened, about 5 minutes.
  • Stir in the garlic and cook for 15 seconds.
  • Stir in the tomatoes with their juice, scraping up any browned bits.
  • Bring to a simmer, then pour into the slow cooker.
  • Add the broth, hominy, and oregano to the slow cooker.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
  • Transfer the meat to a large bowl and let cool.
  • Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
  • When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
  • Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

Nutrition Facts : Calories 413.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 167.8, Sodium 301, Carbohydrate 12.3, Fiber 2.5, Sugar 3.1, Protein 51

GET A HUSBAND BRUNSWICK STEW



Get a Husband Brunswick Stew image

The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!

Provided by RAKESTRAW

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 3h30m

Yield 16

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 ½ pounds ground pork
1 ½ pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
½ cup hickory flavored barbeque sauce
salt and pepper to taste
1 teaspoon hot sauce to taste
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Steps:

  • Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
  • Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
  • Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 25.3 g, Cholesterol 89.8 mg, Fat 18.8 g, Fiber 2.1 g, Protein 28.5 g, SaturatedFat 6.2 g, Sodium 836.1 mg, Sugar 10.8 g

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB



Baeckeoffe / Laundry Day Stew of Beef, Pork, and Lamb image

Provided by Hubert Keller

Categories     Soup/Stew     Christmas     Winter     Christmas Eve     Mandoline

Yield Serves 10

Number Of Ingredients 15

2 medium yellow onions, finely chopped
2 small leeks, white and pale green parts, finely chopped
1 large carrot, peeled and finely chopped
2 or 3 cloves garlic, very finely chopped
2 bay leaves
1 teaspoon whole juniper berries
1 1/2 teaspoons finely chopped fresh thyme
3 tablespoons finely chopped fresh flatleaf parsley
3 cups (one 750-milliliter bottle) dry white wine, such as an Alsatian pinot gris, plus more, if needed, for the pot
1 pound boneless beef chuck roast, cut into 1¼-inch chunks
1 pound boneless pork butt, trimmed and cut into 1¼-inch chunks
1 pound boneless lamb shoulder, trimmed and cut into 1¼ inch cubes
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 pounds Russet potatoes, peeled

Steps:

  • In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
  • When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
  • Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
  • Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

DOWN-HOME PORK STEW



Down-Home Pork Stew image

From Betty's Soul Food Collection... Nothing beats a warm, nourishing pork stew on a cold winter's night. Our quick recipe takes it up a notch, with a subtle sweetness from sweet potatoes and corn.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 lb boneless pork shoulder, cut into 3/4-inch cubes
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon peppered seasoned salt
1 tablespoon vegetable oil
2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups frozen corn
2 cups frozen chopped collard greens (from 1-lb bag)
1 can (15 to 16 oz) black-eyed peas, drained, rinsed
1 can (14 oz) roasted garlic-seasoned chicken broth
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
  • Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Brown the meat in batches: This will help to develop flavor and prevent the meat from overcrowding the pot.
  • Use a variety of vegetables: This will add flavor and texture to the stew. Some good options include carrots, celery, onions, potatoes, and turnips.
  • Use a good quality red wine: This will help to add depth of flavor to the stew. Avoid using a wine that is too sweet or acidic.
  • Simmer the stew for at least 1 hour: This will help to tenderize the meat and vegetables and allow the flavors to meld.
  • Serve the stew with a side of bread or mashed potatoes: This will help to soak up the delicious sauce.

Conclusion:

Bunkhouse Beef and Pork Stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, pork, and vegetables makes this stew a delicious and satisfying meal. With a few simple tips, you can make this stew even better. So next time you're looking for a warm and comforting meal, give Bunkhouse Beef and Pork Stew a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #beef     #pork     #vegetables     #american     #easy     #stews     #stove-top     #dietary     #comfort-food     #meat     #taste-mood     #equipment     #4-hours-or-less

Related Topics