Chuckwagon Stew

Name: Chuckwagon Stew
Ingredients: 2 lb. beef chuck; 2 tsp. flour; 2 Tbsp. oil; 1 1/2 tsp. salt; 1 tsp. chili powder; 1/4 tsp. pepper; 1/4 tsp. thyme; 1 bay leaf; 6 small onions; 3 to 4 stalks celery, chunked; 2 tomatoes, quartered; 1 green pepper, chopped coarsely; 1 c. beef stock; 1 c. water; 6 small potatoes, peeled and halved; 6 small carrots, halved; 1 c. fresh peas

17 ingredients

6 steps

Ingredients

2 lb. beef chuck
2 tsp. flour
2 Tbsp. oil
1 1/2 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1/4 tsp. thyme
1 bay leaf
6 small onions
3 to 4 stalks celery, chunked
2 tomatoes, quartered
1 green pepper, chopped coarsely
1 c. beef stock
1 c. water
6 small potatoes, peeled and halved
6 small carrots, halved
1 c. fresh peas

Directions

1

Dust beef with flour.
2

Thoroughly brown on all sides in hot oil, turning often.
3

Add salt, chili powder, pepper, thyme, bay leaf, tomatoes, green pepper, beef stock and water.
4

Cover and simmer over low heat until meat is almost tender, 1 1/2 to 2 hours, stirring occasionally to prevent foods from sticking.
5

Add potatoes, carrots, onions and celery.
6

Cover and cook 30 minutes. Add peas; cook until vegetables are done, about 15 minutes. Serves 6 to 8.