Chuckwagon Beef Stew With Cheddar Smashed Potatoes Food

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CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 15

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.

CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 15

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, chopped
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 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 POTATOES



Chuck Wagon Potatoes image

Provided by Rory Schepisi

Categories     side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 9

5 to 6 pounds red bliss potatoes
1 large onion, diced
2 shallots, diced
1/2 cup chopped garlic
1 1/2 cups par cooked bacon, chopped
1 1/2 cups salted butter, softened (recommended: Country Crock)
Salt and freshly ground black pepper
1 cup applewood smoked Cheddar, grated
1/2 cup chopped chives

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.
  • This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

CHUCKWAGON STEW



Chuckwagon Stew image

So good on a cold day! Warms you up fast! Update: Due to a trusted review that the stew was too salty I have modified the recipe to 1/2 tsp salt. Please do try this and taste before serving. Adjust the seasonings to your taste. I promise it makes a thick, hearty and delicious stew. Likewise, if you prefer a thinner stew add some additional water or broth.

Provided by Mamas Kitchen Hope

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb stew meat
1 onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon salt, please adjust to your taste
1 1/2 teaspoons pepper
1 tablespoon chili powder
2 cups tomatoes, chopped
1 beef bouillon cubes or 2 cups beef broth, see note in directions regarding water to add
4 potatoes, peeled and cubed
1 carrot, peeled and sliced

Steps:

  • Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
  • Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
  • *WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups) OR 2 cups broth and 2 cups water.).
  • Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
  • Bring to a rolling boil.
  • Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
  • Uncover and continue to simmer until meat and veggies are tender and done to your liking.
  • Taste and adjust seasoning if desired.
  • Great with some warm crusty bread.

Nutrition Facts : Calories 341.4, Fat 15.9, SaturatedFat 6, Cholesterol 51.3, Sodium 799.9, Carbohydrate 31.2, Fiber 5, Sugar 4, Protein 19.6

CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Hadn't made this stew in a while, but when I came across the recipe, I remembered that it was delicious and very easy to make.

Provided by Maine-iac

Categories     Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons flour
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs stewing beef
3 tablespoons olive oil
1 large onion, diced
1 green pepper, diced
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 teaspoon ground cloves (optional)
beef broth
2 cups chopped potatoes
2 cups chopped carrots

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.

CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Savory beef stew is ready to simmer in 10 minutes thanks to frozen stew vegetables and flavorful steak sauce.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield Makes 6 servings.

Number Of Ingredients 6

1 boneless beef top round steak or boneless chuck steak (1-1/2 lb.), cut into 3/4-inch cubes
1 Tbsp. oil
1 pkg. (20 oz.) frozen stew vegetables
1 can (14 oz.) beef broth
1/3 cup A.1. Original Sauce
4-1/2 cups hot cooked rice

Steps:

  • Cook and stir meat in hot oil in 4-qt. saucepot on medium-high heat 5 min. or until meat is evenly browned, stirring occasionally; drain.
  • Add vegetables and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 1 hour or until meat is tender.
  • Stir in steak sauce. Serve over rice.

Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES



Elsa's Cider Beef With Cheddar Smashed Potatoes image

I saw this on Rachel Ray. she serves it with cheddar smashed potatoes. So yummy and comforting. Perfect for fall. It is lick your pot clean, yeah it is that good. I find myself digging for turnips!

Provided by Sheila the Great

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
3 tablespoons butter
2 lbs top sirloin steaks, trimmed and cut into 2-inch cubes
salt & freshly ground black pepper
1 large onion, chopped
1 lb turnip, peeled and chopped
2 medium carrots, peeled and chopped
6 tablespoons flour
2 cups apple cider (good quality, cloudy ones are best!)
1/2 cup beef consomme
3 lbs idaho potatoes, peeled and chopped
1/2 cup milk
1/2 cup sour cream
2 cups white cheddar cheese (super aged and super sharp)
3 tablespoons chives, chopped

Steps:

  • Preheat oven 375.
  • Place Dutch oven over medium-high heat. Add EVOO and butter. Season beef with salt and pepper and add to pot. Brown all sides, about 6-8 minutes.
  • Add carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
  • Add the apple cider and beef consommé' stir to combine. Bring to Boil, cover and place in the oven for 1-1 1/2 hours.
  • Once the beef is about 3/4 of the way cooked (about 40-45 minutes in the oven) place the potatoes in a large sauce pot., cover with water by at least 1 inch and place over high heat.Once the water comes to a boil, add some salt and cook the potatoes until tender, about 15 minutes.
  • Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, and the cheese. Smash with a potato masher to desired consistency. Season with salt and pepper and add the chives. Cover and reserve until you are ready to serve.
  • When the beef is done. Remove from the oven. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.

Nutrition Facts : Calories 1594.9, Fat 96.8, SaturatedFat 45.1, Cholesterol 331.2, Sodium 939, Carbohydrate 86.5, Fiber 11.3, Sugar 10.5, Protein 93.3

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