I’m betting it took a strong stomach to handle what cowboys called son-of-a-bitch stew, a concoction that included cow innards, even, and especially, the guts. “A son-of-a-bitch might not have any brains and no heart, but if he ain’t got guts he ain’t a son-of-a bitch” is the old cowboy saying. Known as son-of-a-gun stew in polite company, the dish was standard chuck wagon fare and said to include everything from a young calf but “the hair, horns, and holler.” According to Come an’ Get It: The Story of the Old Cowboy Cook by the late western folklorist Ramon F. Adams, the real thing did not include any vegetables save perhaps a “skunk egg,” cowboy slang for onion. I guess the only thing that my stew has in common with the cowboy favorite—and I know I am stretching things here—is my use of venison, just about as accessible to many of us Texans as the calves were to cowboys on the range. Everyone around here shoots deer, and many of my friends have freezers full of venison to prove it. If you don’t, feel free to substitute beef stewing meat. You can make this stew up to 3 days in advance, or freeze it for up to 3 weeks.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.