Chuckwagonstew Recipes

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.

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.

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.

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.

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.

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 saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.