Son of a Gun Stew

Bet you a dollar you won't make this. This recipe appeared in a longer article from Patricia Mitchell featuring stew recipes.

  • 1 pound beef neck meat, cut in small pieces
  • 1 beef heart, chopped
  • 1 set beef brains
  • 3/4 pound marrow gut, cut in small pieces
  • 1/4 pound calves liver, chopped
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 6 jalapeños, stemmed, seeded and chopped
  • water
  • 6 cups beef broth
  • 4 tablespoons tomato paste
  • salt and pepper to taste
  1. Cover the first eight ingredients with water in a large stock pot.
  2. Cook slowly for 6 to 7 hours until meat is done.
  3. Check occasionally and add water, if necessary.
  4. Stir the tomato paste into the beef broth and add to pot.
  5. Bring to a simmer for 10 minutes.
  6. Check seasonings and add salt and pepper, if desired.

Note: Marrow gut, by the way, is not part of the intestine. It is a milk-secreting tract found in calves. Your butcher should know but, like I say, you won't make this.

Ready in: 6-7 Hrs 25 Min

Kitchen tools you'll need for Son of a Gun Stew:
Dutch Ovens, Stock Pots

Recipe editor Patricia Mitchell