Chuck Wagon Carrots Food

CHUCKWAGON BEEF STEW

Chuckwagon Beef Stew image

Provided by Food Network

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, minced
4 cups hot water
2 large cans tomatoes
2 thin slices lemon
4 medium onions, sliced
2 tablespoons salt
1/2 teaspoon pepper
6 tablespoons sugar
12 medium carrots, peeled and cut into 1-inch pieces
9 to 10 medium potatoes, quartered
Dash cloves
1/2 teaspoon dried basil leaves
2 cans English peas

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 CARROTS

Chuck Wagon Carrots image

From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 30m

Number Of Ingredients 7

Ingredients

3 c carrots, sliced (about 6 medium)
3 Tbsp butter
1/4 c bacon, cooked and crumbled
2 Tbsp green onions, sliced
1 Tbsp brown sugar, packed
1/4 tsp salt
1/8 tsp pepper

Steps:

1. Bring 3/4 cup water to a boil in a saucepan.
2. Add carrots; cover and cook over medium heat 10 minutes.
3. Drain; melt butter.
4. Add butter, bacon, onions, sugar, salt, and pepper to carrots in saucepan.
5. Cover and cook over medium heat for 5 more minutes.

CHUCK WAGON ROAST WITH VEGETABLES

Chuck Wagon Roast with Vegetables image

I got this recipe out of the 1989 All American Brand Name Cook Book, my mother in law gave to me as a Christmas gift the year before I married her son. This is an amazing roast. It tastes delicious! I did change the cooking instructions over the years as my way makes for a much more tender roast. This recipe also works nicely...

Provided by Amy H.

Categories Roasts

Time 4h35m

Number Of Ingredients 12

Ingredients

1 3 pound boneless chuck roast
2 Tbsp oil
3 Tbsp all purpose flour
1 c water
1 c buttermilk
4 tsp instant beef soup boullion (or use 1 cup good beef stock instead of water and bouillon)
1/2 tsp crushed thyme leaves
1/4 tsp pepper
4 medium carrots, peeled and cut into 1-inch pieces
2 medium onions, cut into wedges
3 c frozen broccoli flourets, thawed (i use 1 crown of fresh broccoli)
2 c frozen cauliflower flourets, thawed (1/2 head of fresh cauliflower)

Steps:

1. Preheat oven to 325°F.
2. In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
3. Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
4. Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.

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