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Marlboro Chuckwagon Stew Recipe

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This recipe for Marlboro Chuckwagon Stew, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dovie Jarnagin
Added: Thursday, December 13, 2007


2 lbs beef cubes (5 c.)
2 tbsp all-purpose flour
1 tbsp paprika
1 tsp chili powder
2 tsp salt
3 tbsp lard
2 sliced onions
1 clove garlic, minced
1 28-oz. can tomatoes
3 tbsp chili powder
1 tbsp cinnamon
1 tsp ground cloves
to 1 tsp dry crushed red peppers
2 c. chopped potatoes
2 c. chopped carrots

Coat beef in a mixture of flour, paprika, 1 tsp chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables are done, about 45 minutes.




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