Chuck Wagon Stew Harris Ranch Copycat Recipes

Steps:

• Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.

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.

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.