MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ketcham Canyon Stew
 Categories: Soup/stew, Meat
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
      8 ea Strips thick-sliced bacon
           -chopped
    1/3 c  All-purpose flour
      1 ts Salt
    1/2 ts Fresh ground black pepper
      1 ts Dried thyme or sage (opt)
  2 1/2 lb Beef chuck or bottom round
           -cut into 1-1/2" cubes
    3/4 c  Onion, chopped
     12 fl Strong coffee
      3 tb Chili sauce or ketchup
      2 tb Molasses
      2 tb Worcestershire sauce
     18 ea Small boiling onions; peel
     24 fl Water
      6 sm Red potatoes; peel; quarter
      4 ea Carrots; peel, cut into
           -1-1/2" lengths
           Chopped fresh parsley for
           -garnish; optional
 
  In 1870, a fierce blizzard caused my great-grandfather's cattle to
  drift away from his Wind Mill Ranch near Cheyenne, Wyoming. The
  cattle were found in a sheltered canyon nearly twenty miles south,
  in the Chalk bluffs of northeastern Colorado. Benjamin Franklin
  Ketcham took this as a sign and staked his claim in what is now known
  as Ketcham Canyon.
  
  Men did the cooking on trail drives and roundups. My father's uncles
  Will and Herb Ketcham -- old-style open range cowboys -- were used to
  "doing for themselves". Uncle Herb could whip up a batch of biscuits
  in a flash and cook almost anything in his old Dutch oven. Bacon or
  coffee left from breakfast became part of a hearty stew served to
  ravenous cowboys at the noon time dinner. Serve this stew with hot
  biscuits.
  
  DIRECTIONS: In a Dutch oven over medium-low heat, cook the bacon
  slowly to render the fat. Remove the cooked bacon with a slotted
  spoon and set aside.
  
  Combine the flour, 1 teaspoon of salt, the pepper, and thyme. Pat the
  beef cubes dry and toss with the flour mixture.
  
  Over medium-high heat, brown the beef in the bacon drippings, working
  in batches if necessary. Remove the browned meat and set it aside.
  
  Add the chopped onion to the pan and cook 1 to 2 minutes. Stir in the
  coffee, chili sauce, molasses, Worcestershire, and reserved beef and
  bacon. Cover and simmer over low heat for 1 hour, stirring
  occasionally.
  
  Add the boiling onions and 3 cups of water. Simmer, covered, for 30
  minutes. Stir in the potatoes, carrots, and more water, if necessary.
  Continue to simmer the stew, partially covered, for about 30 minutes,
  or until the potatoes and carrots are tender. Add salt to taste and
  serve garnished with fresh parsley, if desired.
  
  Source: Spirit of the West by Beverly Cox and Martin Jacobs; as
  published in the Oregonian FoodDay; typos by Dorothy Flatman 1997

  From: Dorothy Flatman
  Date: 11-21-97
 
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