Chuckwagon Stew

Name: Chuckwagon Stew
Ingredients: 2 pound rump roast, cut into 1-inch chunks; Arrowroot to thicken; Garlic Pam; 2 teaspoon Morton Lite Salt; 1/4 teaspoon black pepper; 1 teaspoon chili powder; 1/4 teaspoon thyme; 1 small bay leaf; 1 (16 oz) can low sodium tomatoes; 1 (10 oz) can low sodium beef broth; 6 potatoes, peeled and quartered; 4 stalks celery, 2-inch pieces; 1 package frozen green beans

13 ingredients

2 steps

Ingredients

2 pound rump roast, cut into 1-inch chunks
Arrowroot to thicken
Garlic Pam
2 teaspoon Morton Lite Salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/4 teaspoon thyme
1 small bay leaf
1 (16 oz) can low sodium tomatoes
1 (10 oz) can low sodium beef broth
6 potatoes, peeled and quartered
4 stalks celery, 2-inch pieces
1 package frozen green beans

Directions

1

Wash and pat dry meat. Brown in pam in a 5 quart pot. Add seasoning, tomatoes, broth and veggies to meat. Cover and simmer for 2-2 1/2
2

hours. Use arrowroot per directions to thicken.