CHUCKWAGON BEEF STEW
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
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 STEW
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
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 STEW
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
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
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 15
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
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 15
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 STEW WITH CORNMEAL DUMPLINGS
Make and share this Chuck Wagon Stew With Cornmeal Dumplings recipe from Food.com.
Provided by Olha7397
Categories Stew
Time 2h55m
Yield 6 cups
Number Of Ingredients 22
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.
CHUCKWAGON BEEF STEW
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
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
CHUCKWAGON STEAK
Make and share this Chuckwagon Steak recipe from Food.com.
Provided by Alia55
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place meat in plastic bag and set in large bowl. Combine remaining ingredients, except chips; and pour into bag over meat. Close bag tightly around meat. Place in refrigerator and marinate 6 to 8 hours or overnight.
- Build a medium fire in a covered bbq. Arrange coals at back and sides of firebox. Place a 12 x 10 inch drip pan made of heavy duty foil in center of firebox under grill and fill with water. Sprinkle some of the dampened chips over coals. Remove meat from marinade, reserving marinade.
- Place meat on grill over drip pan. Close hood and cook to medium doneness (25 minutes on each side) brushing occasionally with marinade on each side.
- Add more hickory chips every 20 minutes.
- Season meat to taste with salt and pepper if desired.
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