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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chuckwagon Stew Recipe

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This recipe for Chuckwagon Stew is from Bonnie's Best Recipes, 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 lbs. chuck roast, cut up
2 T. oil
4 c. boiling water
1 tsp. Worcestershire sauce
1 clove minced garlic
1 medium onion, sliced
1 T. salt
½ tsp. pepper
1 tsp. sugar

½ cup celery, cut ½-inch wide
6 carrots, cut into 1½-inch slices
½ lb. pearl onions (or regular onions, quartered)
3 medium potatoes, quartered.
Directions:
Directions:
Set water over fire to boil. Meanwhile, in a kettle or Dutch oven, brown the meat.

Add boiling water, Worcestershire, garlic, sliced onion, and seasonings. Simmer 2 hours.

Add vegetables, cook 15-20 minutes on medium heat. Remove meat and vegetables and make gravy with juices.

Make stew gravy:
For every 1½ cup of stew juices, combine ½ c. cold water and ¼ c. flour in a jar. Cover and shake to blend until smooth. Slowly pour into stew juices, whisking constantly. Bring to soft boil and cook 1-2 minutes. Add seasoning if desired.

Return vegetable and meat to gravy, simmer 15 minutes more. Serve hot with bread slices, butter and jam.
Personal Notes:
Personal Notes:
Mom never used pearl onions. Why spend money on fancy onions when the kids will just leave them in the bowl? Square slices of quartered onions got eaten along with the potatoes and carrots. It also helps when you have bread with butter and homemade jam.

 

 

 

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