Tag Archives: stampede menu

Stampede Super Burger

2 Jul

The Outlaw burger is Maverick’s monster burger: four pounds of juicy AAA Alberta beef with eight slices of Canadian horseradish cheddar cheese melted on top plus 12 strips of double-smoked bacon, six whole Roma tomatoes and a half a head of butter leaf lettuce staked in between a custom made 12-inch pretzel bun brushed with an ancho-mustard aioli.

Yikes. Kinda reminds us of this:

Fill yer boots

13 Jul

During the Calgary Stampede, you’re guaranteed at least one dark stormy day. A comforting ladleful of deep, glossy mahogany-hued stew will warm your bones. Stew is western comfort food at its finest. Rich, velvet pools of chicken or beef perfectly nap hot cheese biscuits or buttery clouds of mashed potatoes flecked with chives.

stewAdding a bottle of red wine (boeuf bourguignon) or Belgian beer (les carbonades Flamandes) will only make your bubbling pot better. We confess to preferring our stew dark and saucy, with bite-sized chunks of meat, potatoes, onion and carrot. Too many chunky vegetables or a gluey consistency and you’ve lost us. If you can, try to prepare stew a day in advance.

These two western-style stews make use of Canadian ingredients. Maple syrup, juniper berries and dried blueberries make these distinct tastes.

This stew, by name, has a vile history with ingredients better left unsaid.

1/2 cup olive oil
2 1/2 lbs meat cubed 1″
1lb diced carrots
1lb onions
1lb diced red potatoes
5 celery stalks
1 cup flour
2 qts beef stock
2 or 3 juniper berries
1/2 cup dried berries (cranberry, blueberry, saskatoon (rosehips?)
2 1/4 lbs sausage chorizo, or Italian, thickly sliced
1 tbsp chopped fresh basil
1 tbsp chopped thyme
Bay leaf
Salt pepper
Heat oil, sear meat in batches. Set aside. Add veg and saute til soft. Return meat, stir in flour until meat and veg are well coated
Add stock and and stir well. Reduce heat to low. Add berries, sausage and herbs. Simmer for one hour or until meat is tender. Season.


Makes eight servings
3 pounds/1.5kg lean beef, cut into 1-inch/2.5cm cubes
3 tablespoons vegetable oil
2 cups chopped onions
3/4 cup maple syrup
3 cups potatoes, skin on , cut into 1-inch/2.5cm cubes
2 cups turnips, cut into 1-inch/2.5cm cubes
1 cup, green onions, cut into small rounds
4 cups beef stock
salt and pepper

In a pan, heat the oil and cook the beef until the cubes are brown on all sides about five minutes.

Add the onions and continue cooking for three minutes. Add the maple syrup and cook, stirring for one minute. Add the potatoes, turnips, and green onions and cook stirring for three minutes. Add the beef stock, salt and pepper and simmer for one hour.
Barefoot contessa
2 1/2 pounds good-quality chuck beef, cut into 1 1/4-inch cubes
1(750 ml bottle) good red wine, such as Cabernet Sauvignon
3 whole garlic cloves, smashed
3 bay leaves
6 ounces bacon, cut in 1-inch pieces
All-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 cups chopped yellow onions
2 tablespoons minced garlic (4 cloves)
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1 pound small potatoes, halved or quartered
1 (14 1/2 ounce can) beef stock
1 large (2 small) branch fresh rosemary
1/2 cup sun-dried tomatoes in oil, drained and sliced
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas (not petits pois)

1.Place the beef in a bowl with the red wine (I use a good one since it’s an important flavor), whole garlic, and bay leaves. Place in the refrigerator and allow to marinate overnight.

2.The next day, preheat the oven to 300°F.

3.Brown the bacon in a large (12-inch) sauté pan for 5 to 7 minutes, over medium-low heat. With a slotted spoon, transfer the bacon to a Dutch oven, such as Le Creuset. Combine 2 cups of flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. In the sauté pan, brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in the Dutch oven with the bacon and continue to brown the remaining beef, placing it all in the Dutch oven.

4.Lower the heat to medium-low, add the onions to the sauté pan, and cook for 5 minutes. Add the minced garlic and cook for 1 more minute. Add the carrots and potatoes and cook for 5 more minutes, stirring occasionally. Place all the vegetables in the Dutch oven with the beef. Add 2 1/2 cups of the reserved marinade (discard the rest) to the sauté pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring it to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250°F or 275°F.

5.When the stew is done and the meat is tender, whisk 2 tablespoons of flour and 1 cup of the sauce together and pour it back into the stew. Simmer for 3 minutes, until thickened. Stir in the frozen peas, season to taste, and serve hot.

Spaghetti Western rides again

10 Jul

We can’t lie: we are obsessed with our Spaghetti Western theme (check out our Stampede category for the evidence). We have amassed a small collection of beefy, beery versions of party-style pasta just perfect for Stampede.

Rachael Ray
1 pound spaghetti
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 teaspoons hot sauce (eyeball it)
1 tablespoon Worcestershire sauce (eyeball it)
1 tablespoon chili powder (a palmful)
1/2 tablespoon ground cumin (half a palmful)
1/2 bottle pale beer (eyeball it)
1 can, 14 ounces chopped or crushed fire-roasted tomatoes
1 8-ounce can tomato sauce
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 1/2 cups shredded cheddar cheese
1/4 cup pickled jalapeños, finely chopped
4 scallions, chopped
Yields: 4 servings
Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.

Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin. Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.
While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepper.
Drain spaghetti, add to the meat sauce and combine.
Pour into a large serving bowl and pour the cheddar cheese sauce over the top.