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–+ servings

Chuck Wagon Stew

Adapted from a recipe in the Casserole Cook Book, page 123.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • cooking oil, as needed
  • 4 cups water, see Step 1
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • ½ cup celery, chopped
  • 6 carrots, quartered
  • 3 potatoes, quartered
  • 1 can whole peeled tomatoes, chopped, juice reserved, (16 oz / 454 g)
  • 4 tablespoons all-purpose flour
  • ½ cup cold water

Instructions
 

  • Drain the juice from the tomatoes into a 4 cup measuring cup, then add water to the 4 cup mark. Roughly chop the tomatoes, set aside.
  • Heat 1-2 tablespoons of oil in a large pot, when hot, brown the beef cubes on all sides.
  • Add the 4 cups of water, sliced onion, garlic, salt, sugar, pepper, Worcestershire sauce, and lemon juice. Stir together. Cover and simmer on low for 2 hours, stirring occasionally.
  • Add the celery, potato, and carrots. Stir together, cover, and simmer 20 minutes.
  • Stir in the tomatoes, simmer for another 15 minutes or until the beef and vegetables are tender.
  • In a bowl, mix together the 4 tablespoons of flour into the cold water, mix until smooth. Stir into the stew and simmer for 5 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.