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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chuckwagon Stew Recipe

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This recipe for Chuckwagon Stew is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb. stew meat (pot roast works well)
6 medium potatoes cubed
1 1/2 lb carrots cut-up
2 medium onions cut-up
2 tsp. season salt
2-10 oz. cans beef Gravy (fat-free)
pepper
Directions:
Directions:
Place all RAW ingredients in large casserole. Add salt, pepper and gravy, mix well. Do not add other liquids. Cover with lid or foil. Bake in slow oven 300 degrees for about 3 hours or until done.

Note: You can thicken gravy if desired. 4 level tbsp of flour, 1/3 c. water mix well-not lumpy. Add to stew last 15 minutes of cooking.
Number Of Servings:
Number Of Servings:
6

 

 

 

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