Chuckwagon Stew Recipe


Main Ingredient


 Lean beef stew meat1 1⁄2 Pound, cut in 1-inch cubes
 Brown bouquet sauce1 Tablespoon (Use Commercial)
 Beef broth1 Cup (16 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Chili powder1 Teaspoon
 Ground thyme1⁄4 Teaspoon
 Bay leaf1 , crushed
 Potatoes4 Small, peeled and halved
 Carrots3 Small, peeled and cut in 1 1/2-inch pieces
 Celery stalks3 , cut in 1 1/2-inch pieces
 Frozen peas1 Cup (16 tbs)
 Canned whole boiled onions16 Ounce, drained (1 Jar)
 Cornstarch2 Tablespoon
 Water2 Tablespoon

Nutrition Facts

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


Combine the first 8 ingredients in a 3-quart casserole.
Stir well.
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.