Chuck Wagon Stew With Cornmeal Dumplings Recipes

CHUCK WAGON STEW

Steps:

• Brown the ground beef with the onion in a large skillet over medium heat; drain the excess fat from the pan. Stir the potatoes, beef bouillon, and water into the beef. Drain the liquid from the canned green beans into the beef mixture; set the green beans aside. Cook the mixture until the potatoes are soft. Add the green beans and diced tomatoes and cook until hot. Season with salt and pepper before serving.

CHUCKWAGON CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Heat olive oil in a large skillet and sauté the onion and bell pepper until soft but not browned, about 5 minutes. Add the garlic and cook another minute.
• Add the ground beef and cook until browned; drain excess fat if needed. To the beef, add the beans, corn, tomato soup, milk, cheese, chili powder, Worcestershire sauce and Cajun seasoning. Stir over medium heat until well blended. Taste; add salt and pepper, as needed.
• Transfer to a 9 x 13 inch casserole dish. Bake uncovered at 375 degrees F for 15 to 20 minutes, or until hot.
• Meanwhile, melt the butter and set aside to cool. Remove the casserole from the oven, dip the biscuits in the butter and scatter on the top of the casserole dish. Sprinkle the tops of all of the biscuits with cornmeal. Return to the oven and bake uncovered, at 375 degrees F, for an additional 20 to 25 minutes OR until biscuits are cooked through and golden brown. Check bottoms of center biscuits and return to oven if not cooked through.
• Serve immediately with a green vegetable or a side salad.

SHORT RIBS WITH DUMPLINGS

Steps:

• Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , For dumplings, combine the water, cornmeal and salt in a saucepan; bring to a boil. Cook and stir for 1-2 minutes or until thickened; remove from the heat. Stir a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn. , Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean.

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.

CHUCK WAGON STEW (HARRIS RANCH COPYCAT)

Steps:

• In a large pot, warm olive oil over medium-high heat. Add in the onion, celery, and carrots; saute for 5 minutes until vegetables are tender. Season with a few dashes of salt and pepper.
• Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off fat, if necessary.
• Add in the potato, tomato paste, beef bullion, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth. Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are tender, but not mushy, about 8-10 minutes. Stir in peas and warm through.
• Ladle into bowls and enjoy!

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.

CHUCKWAGON STEW

Steps:

• Place the beef stew meat, sausage, onion, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover, and cook on Low for 8 to 10 hours, or cook on High for 4 to 5 hours.

CHICKEN AND CORNBREAD DUMPLINGS

Steps:

• Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 ½ hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
• Prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
• Drop dough by ¼ cupfuls into simmering chicken mixture, leaving about ¼-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.

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.