Camping Chuck Wagon Stew Recipes

MARLBORO-CHUCKWAGON STEW A FINGER LICKING RECIPE

Steps:

• 1. Picture of the MARLBORO MAN. ***RECIPE:..Coat the beef in a mixture of flour, paprika, 1 teaspoon of chili powder and salt. Brown in hot fat in a large dutch oven.
• 2. Foto of my man,looking like the Marlboro Man, in Cheyenne WY. ***RECIPE:..Add onions, garlic and cook untill soft. Then add the tomatoes,chili powder,cinnamon and pepper. Cover and simmer 2 hours.
• 3. Covered wagon. ***RECIPE:..Add the potatoes and carrots and cook until the vegatables are done, about 45 minutes. ***NOTE:Marlboro man foto & recipeon a 1991 coupon. ***NOTE: Nestors foto is from our vacation in Wyoming to visit my son. He thought Nestor being in Wy. should look like a ca-boy, for a picture, so he toke his hat off and plopped it on Nesters head. Don't you just love the look on his face?..LOL Friends wanted me to submit it to Marlboro! Wish I had.

CHUCKWAGON BEEF STEW

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCK WAGON STEW

Steps:

• Combine the sugar and flour.
• Coat beef with flour mixture and brown in olive oil in large dutch oven.
• Add seasonings, tomatoes and broth to meat.
• Cover and simmer on low heat for 1 hour or until meat is tender (cook time will depend on how large your chunks of meat are).
• Stir in potatoes, carrots and celery and cook for 20 minutes longer, or until veggies are fork tender.
• Add peas and corn and cook for 15 minutes longer.
• Serve with cornbread or a crusty bread and a salad and you have a fantastic meal.

CHUCKWAGON BEEF STEW

Steps:

• 1. In a skillet, brown beef well in oil.
• 2. Transfer cooked beef to a large Dutch oven, add garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar to pot. Mix well and simmer for 2 hours, stirring occasionally.
• 3. Add carrots, potatoes, cloves, and crushed basil leaves to pot. Cover pot, and cook over medium-low heat until vegetables are tender. Add canned peas and heat until peas are heated through.
• 4. If necessary, to thicken the gravy, mix about 2-3 tablespoons of flour dissolved in a little water, and stir it into the stew until the gravy is thickened. Serve hot.

CHUCKWAGON BEEF STEW

Steps:

• Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
• In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
• Add tomatoes, chili powder, cumin, cinnamon, and cloves.
• Cover and simmer 2 hours, stirring occasionally.
• If mixture is too thick or if more liquid is needed, add beef broth.
• Add potatoes and carrots and cook until veggies are done, about 45 minutes.

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS

Steps:

• FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
• In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
• Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
• Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
• FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
• Great American Cookbook.