"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

Chuck Wagon Stew Recipe

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This recipe for Chuck Wagon Stew, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 -4 lb chuck roast
2 T oil
1 can cream of mushroom soup
1 can cream of onion soup
1/2 c water
1/4 tsp salt
6 medium potatoes
2 c carrots

Directions:
Directions:
Cut meat across grain into 8 slices. Brown meat in oil over med high heat. Pour off fat. Stir in soups, water and pepper and bring to a boil. Cover and cook over low heat for 45 minutes. Add cut up potatoes and carrots. Stir often. Cook for another 45 minutes or until everything is tender.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a recipe from Henry II and is very good on a cold or rainy day. The kitchen smells great!

 

 

 

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