Chuck Wagon Stew Recipe
Ingredients
| 2 pounds beef chuck, cut in 1 1/2-inch cubes | ||
| Water | 2 Cup (16 tbs) | |
| Onion | 1 Medium, sliced | |
| Garlic | 1 Clove (5gm), sliced | |
| Salt | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| 1/2 cup cut celery | ||
| Carrots | 6 , quartered | |
| 1/2 pound small white onions or 1 1-pound can, drained | ||
| Potatoes | 3 , quartered | |
| Tomatoes | 2 Pound, cut into wedges | |
Directions
Trim excess fat from beef; heat fat in Dutch oven.
Brown meat slowly on all sides in hot fat.
Add water, sliced onion, and seasonings.
Cover; simmer {don't boil) 1 1/2 hours, stirring now and then to keep from sticking.
Add vegetables except tomatoes; cook covered 20 minutes.
Add tomatoes and cook 15 minutes longer or till meat and vegetables are done.
Skim fat from stew.
To thicken liquid: Put 2 to 3 tablespoons flour in small bowl; slowly stir in 1/2 cup cold water—mixture must be smooth.
Stir into stew; cook and stir till thickened.
Cook 5 minutes more.
Brown meat slowly on all sides in hot fat.
Add water, sliced onion, and seasonings.
Cover; simmer {don't boil) 1 1/2 hours, stirring now and then to keep from sticking.
Add vegetables except tomatoes; cook covered 20 minutes.
Add tomatoes and cook 15 minutes longer or till meat and vegetables are done.
Skim fat from stew.
To thicken liquid: Put 2 to 3 tablespoons flour in small bowl; slowly stir in 1/2 cup cold water—mixture must be smooth.
Stir into stew; cook and stir till thickened.
Cook 5 minutes more.
Chef
