Chuckwagon Stew Food

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CHUCK WAGON STEW



Chuck Wagon Stew image

This simple but hearty meal is made with hamburger, potatoes, green beans, and diced tomatoes cooked in a delicious broth. Perfect for serving on those cold winter nights!

Provided by CORASPARTAN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 35m

Yield 6

Number Of Ingredients 8

1 pound ground beef
½ onion, chopped
2 potatoes, diced
2 cubes beef bouillon
1 cup water
1 (14.5 ounce) can green beans
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste

Steps:

  • Brown the ground beef with the onion in a large skillet over medium heat; drain the excess fat from the pan. Stir the potatoes, beef bouillon, and water into the beef. Drain the liquid from the canned green beans into the beef mixture; set the green beans aside. Cook the mixture until the potatoes are soft. Add the green beans and diced tomatoes and cook until hot. Season with salt and pepper before serving.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 18.7 g, Cholesterol 46 mg, Fat 9.1 g, Fiber 3.8 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 621 mg, Sugar 3.3 g

CHUCKWAGON STEW



Chuckwagon Stew image

Beef cubes and bar-b-que beans combine quickly in this hearty and tasty slow cooked meal. No need to brown the meat makes this extra easy for the working mom. Great with cornbread or brown bread and a cold beer.

Provided by HCM33

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 10h10m

Yield 6

Number Of Ingredients 5

1 ½ pounds cubed beef stew meat
½ pound smoked sausage of your choice, sliced
1 medium onion, chopped
3 potatoes, scrubbed and cubed
1 (28 ounce) can barbeque baked beans

Steps:

  • Place the beef stew meat, sausage, onion, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover, and cook on Low for 8 to 10 hours, or cook on High for 4 to 5 hours.

Nutrition Facts : Calories 667.5 calories, Carbohydrate 61.3 g, Cholesterol 100.6 mg, Fat 30.5 g, Fiber 11.8 g, Protein 36.4 g, SaturatedFat 11.8 g, Sodium 1128.4 mg, Sugar 22 g

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 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

CHUCK WAGON STEW (HARRIS RANCH COPYCAT)



Chuck Wagon Stew (Harris Ranch Copycat) image

Easy, hearty, and delicious, this Copycat Harris Ranch Chuck Wagon Stew is pure comfort on a cold winter day!

Provided by Amy

Categories     Soup

Time 40m

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 cup small diced sweet onion
1 cup small diced celery
1 cup small diced carrots
salt and pepper
3/4 pound lean ground beef
1 cup small diced potato
3 tablespoons tomato paste
2 1/2 teaspoons beef bouillon
3 teaspoons fish sauce
2 teaspoons Worcestershire sauce
15 ounce can diced petite tomatoes (, undrained)
32 ounce carton low-sodium vegetable broth ((or beef broth))
1/2 cup frozen baby peas (, thawed)

Steps:

  • In a large pot, warm olive oil over medium-high heat. Add in the onion, celery, and carrots; saute for 5 minutes until vegetables are tender. Season with a few dashes of salt and pepper.
  • Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off fat, if necessary.
  • Add in the potato, tomato paste, beef bullion, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth. Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are tender, but not mushy, about 8-10 minutes. Stir in peas and warm through.
  • Ladle into bowls and enjoy!

Nutrition Facts : Carbohydrate 20 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 1096 mg, Fiber 4 g, Sugar 9 g, Calories 229 kcal, ServingSize 1 serving

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

CHUCK WAGON STEW



Chuck Wagon Stew image

Make and share this Chuck Wagon Stew recipe from Food.com.

Provided by Jellyqueen

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 teaspoon sugar
1/4 cup all-purpose flour
2 lbs lean stewing beef, cut into bite size pieces
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon fresh cracked pepper
1 teaspoon chili powder
1/4 teaspoon dried thyme
1 bay leaf
2 tomatoes, peeled and quartered
1 (10 1/2 ounce) can beef broth
6 small potatoes, pealed and quartered
6 small carrots, cut into 2 inch chunks
1 large onion, diced
1/2 cup chopped celery
1 cup frozen green pea
1 cup frozen corn

Steps:

  • Combine the sugar and flour.
  • Coat beef with flour mixture and brown in olive oil in large dutch oven.
  • Add seasonings, tomatoes and broth to meat.
  • Cover and simmer on low heat for 1 hour or until meat is tender (cook time will depend on how large your chunks of meat are).
  • Stir in potatoes, carrots and celery and cook for 20 minutes longer, or until veggies are fork tender.
  • Add peas and corn and cook for 15 minutes longer.
  • Serve with cornbread or a crusty bread and a salad and you have a fantastic meal.

Nutrition Facts : Calories 575.7, Fat 23.3, SaturatedFat 7.7, Cholesterol 88.2, Sodium 1331, Carbohydrate 52.9, Fiber 8.1, Sugar 7.9, Protein 39.8

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.

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.

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