Chuck Wagon Beef Food

CHUCKWAGON CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Heat olive oil in a large skillet and sauté the onion and bell pepper until soft but not browned, about 5 minutes. Add the garlic and cook another minute.
• Add the ground beef and cook until browned; drain excess fat if needed. To the beef, add the beans, corn, tomato soup, milk, cheese, chili powder, Worcestershire sauce and Cajun seasoning. Stir over medium heat until well blended. Taste; add salt and pepper, as needed.
• Transfer to a 9 x 13 inch casserole dish. Bake uncovered at 375 degrees F for 15 to 20 minutes, or until hot.
• Meanwhile, melt the butter and set aside to cool. Remove the casserole from the oven, dip the biscuits in the butter and scatter on the top of the casserole dish. Sprinkle the tops of all of the biscuits with cornmeal. Return to the oven and bake uncovered, at 375 degrees F, for an additional 20 to 25 minutes OR until biscuits are cooked through and golden brown. Check bottoms of center biscuits and return to oven if not cooked through.
• Serve immediately with a green vegetable or a side salad.

CHUCKWAGON BEEF STEW

Steps:

• In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCK WAGON BEEF AND BEANS

Steps:

• Pre-heat oven to 350°F. In a Dutch oven brown bacon over medium heat. With a slotted spoon, remove bacon; set aside and discard excess fat from pan.
• Put Dutch oven back on the stovetop over medium heat. Brown ground chuck, stirring frequently for 5 minutes; stir in jalapeño and onion; spoon out and discard excess fat. Stir in barbeque sauce, ketchup, water, mustard and reserved bacon. Bring to a simmer then stir in beans.
• Put lid on Dutch oven, place in oven and bake for 45 minutes.

CHUCKWAGON BEEF STEW

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCK WAGON BRISKET

Steps:

• Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
• Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil.
• Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour.
• Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side.
• INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.

MOM'S CHUCKWAGON BEANS

Steps:

• Cook bacon.
• Brown ground beef with the diced onion.
• Place first 3 items in a large oven roaster (I use an Enamelware roaster).
• To this, add the 3 cans of beans; do not drain beans.
• Mix all other ingredients together in a medium bowl.
• Pour over meat and beans and stir well.
• Bake at 350 for 1 hour covered.
• Remove lid or foil and bake for 20 more minutes.

CHUCK WAGON BURGERS

Steps:

• In a large bowl, combine soup mix and water; crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, uncovered, or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, place biscuits on ungreased baking sheets; sprinkle with seasoned salt. Bake at 375° for 12-14 minutes or until golden brown. Split; top each biscuit with a hamburger.

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS

Steps:

• FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
• In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
• Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
• Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
• FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
• Great American Cookbook.

CHUCK WAGON BEANS

Steps:

• In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness.,

TANGY CHUCK WAGON POT ROAST

Steps:

• Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
• In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
• Remove from pot & keep warm.
• Pour off any excess fat.
• Add next 7 ingredients& mix well.
• Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
• Spoon off any excess fat.
• Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.

CHUCKWAGON BEEF STEW

Steps:

• Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
• In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
• Add tomatoes, chili powder, cumin, cinnamon, and cloves.
• Cover and simmer 2 hours, stirring occasionally.
• If mixture is too thick or if more liquid is needed, add beef broth.
• Add potatoes and carrots and cook until veggies are done, about 45 minutes.

CHUCK WAGON SANDWICH

Steps:

• Heat beef patty by pan frying in shallow oil or baking in oven at 350F 10-12 minutes or until crispy, whichever is directed for your patty or whichever you prefer.
• Assemble ingredients on warmed or toasted bun and serve with chips, fries, onion rings, etc.

CHUCK WAGON CHOW

Steps:

• Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.