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