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    Chuck Wagon Stew

    Source of Recipe

    1950's better homes and gardens cookbook

    List of Ingredients

    • 2 pounds beef chuck, cut in 1 1/2 inch cubes
    • 2T. fat
    • 4 cups boiling water
    • 1t. Worcestershire sauce
    • 1 clove garlic
    • 1 medium onion, sliced
    • 1T. salt
    • 1/2t. pepper
    • 1t. sugar
    • 6 carrots, quartered
    • 1/2 pound small white onions
    • 3 medium potatoes, quartered


    1. Thoroughly brown meat on all sides in hot fat; add water, Worcestershire sauce ,garlic, onion, and seasonings.
    2. Simmer 2 hours; stir occasionally to keep from sticking.
    3. Add carrots, onions, and potatoes. Continue cooking until vegetables are done.
    4. Remove meat and vegetables; thicken liquid for gravy.
    5. Makes 6 to 8 servings.




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