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Chuckwagon Stew Recipe
|Lean beef stew meat||1 1⁄2 Pound, cut in 1-inch cubes|
|Brown bouquet sauce||1 Tablespoon (Use Commercial)|
|Beef broth||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Bay leaf||1 , crushed|
|Potatoes||4 Small, peeled and halved|
|Carrots||3 Small, peeled and cut in 1 1/2-inch pieces|
|Celery stalks||3 , cut in 1 1/2-inch pieces|
|Frozen peas||1 Cup (16 tbs)|
|Canned whole boiled onions||16 Ounce, drained (1 Jar)|
Serving size: Complete recipe
Calories 1979 Calories from Fat 421
% Daily Value*
Total Fat 47 g72.1%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 285.7 mg
Sodium 4572.8 mg190.5%
Total Carbohydrates 217 g72.2%
Dietary Fiber 33.4 g133.5%
Sugars 44 g
Protein 178 g356.4%
Vitamin A 598.7% Vitamin C 249.3%
Calcium 44.6% Iron 118.4%
*Based on a 2000 Calorie diet
Cover with plastic wrap.
Microwave at HIGH for 10 minutes.
Add potatoes, carrots, and celery; stir to coat with meat juices.
Cover and micro wave at MEDIUM for 45 to 50 minutes.
Add peas and onions, cover, and microwave at MEDIUM for 8 to 10 minutes.
Combine cornstarch and water.
Stir into stew.
Microwave at HIGH for 2 to 3 minutes or until thickened.
Let stand, covered, 10 minutes before serving.