Chuckwagon Stew
photo by Mamas Kitchen Hope
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb stew meat
- 1 onion, chopped
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon salt, please adjust to your taste
- 1 1⁄2 teaspoons pepper
- 1 tablespoon chili powder
- 2 cups tomatoes, chopped
- 14 1⁄2 1 beef bouillon cubes or 2 cups beef broth, see note in directions regarding water to add
- 4 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
directions
- Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
- Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
- *WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups) OR 2 cups broth and 2 cups water.).
- Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
- Bring to a rolling boil.
- Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
- Uncover and continue to simmer until meat and veggies are tender and done to your liking.
- Taste and adjust seasoning if desired.
- Great with some warm crusty bread.
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Reviews
-
We made this for dinner, but there were some errors in the recipe which contributed to a not so great result. That said, the chef and I have talked, and I know those issues have been resolved. I also know, that this has the potential to be one amazing, and very thick, stew. I'd reduce the salt even more though, to closer to 1/2 tsp since there is so much saltiness in the bouillon.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
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