Best Chuck Wagon Stew Recipes

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CHUCK WAGON STEW



Chuck Wagon Stew image

This simple but hearty meal is made with hamburger, potatoes, green beans, and diced tomatoes cooked in a delicious broth. Perfect for serving on those cold winter nights!

Provided by CORASPARTAN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 35m

Yield 6

Number Of Ingredients 8

1 pound ground beef
½ onion, chopped
2 potatoes, diced
2 cubes beef bouillon
1 cup water
1 (14.5 ounce) can green beans
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste

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.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 18.7 g, Cholesterol 46 mg, Fat 9.1 g, Fiber 3.8 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 621 mg, Sugar 3.3 g

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS



Chuck Wagon Stew With Cornmeal Dumplings image

Make and share this Chuck Wagon Stew With Cornmeal Dumplings recipe from Food.com.

Provided by Olha7397

Categories     Stew

Time 2h55m

Yield 6 cups

Number Of Ingredients 22

1 1/2 lbs beef stew meat
1/4 cup all-purpose flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 slices bacon
1 small onion, chopped
1 medium green pepper, chopped
1 stalk celery, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, chopped
1 cup water
1 teaspoon oregano leaves, crushed
1/2 teaspoon sugar
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup all-purpose flour
1/4 cup milk
1 egg, beaten
1 tablespoon butter or 1 tablespoon margarine, melted
bacon, crumbles

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.

CHUCK WAGON STEW



Chuck Wagon Stew image

Make and share this Chuck Wagon Stew recipe from Food.com.

Provided by Jellyqueen

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 teaspoon sugar
1/4 cup all-purpose flour
2 lbs lean stewing beef, cut into bite size pieces
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon fresh cracked pepper
1 teaspoon chili powder
1/4 teaspoon dried thyme
1 bay leaf
2 tomatoes, peeled and quartered
1 (10 1/2 ounce) can beef broth
6 small potatoes, pealed and quartered
6 small carrots, cut into 2 inch chunks
1 large onion, diced
1/2 cup chopped celery
1 cup frozen green pea
1 cup frozen corn

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.

Nutrition Facts : Calories 575.7, Fat 23.3, SaturatedFat 7.7, Cholesterol 88.2, Sodium 1331, Carbohydrate 52.9, Fiber 8.1, Sugar 7.9, Protein 39.8

CHUCK WAGON STEW



CHUCK WAGON STEW image

Categories     Soup/Stew     Beef     Stew     Dinner

Yield 8+ bowls

Number Of Ingredients 17

2 lbs beef cubes
2 tb all-purpose flour
1 tb paprika
1 tsp chili powder
2 tsp salt
1 tb oil
1 large onion, chopped
4 garlic cloves, minced
3 celery ribs, chopped
28 oz can whole-peeled tomatoes, including liquid
3 tb chili powder
1 tb cinnamon
1 tsp ground cloves
1/2 tsp dry crushed red peppers
2 potatoes, chopped
3 carrots, chopped
1 small turnip, chopped

Steps:

  • Coat beef in a mixture of flour, paprika,1 tsp chili powder and salt. Brown in hot oil in a stock pot over medium-high heat. Add onion and garlic and cook until soft. Then add celery, tomatoes (tearing the tomatoes apart with your fingers), chili powder, cinnamon, cloves, and peppers. Cover and simmer 2 hrs. Add potatoes, carrots, and turnip and cook until vegetables are done, about 45 minutes to an hour.

CHUCK WAGON STEW (HARRIS RANCH COPYCAT)



Chuck Wagon Stew (Harris Ranch Copycat) image

Easy, hearty, and delicious, this Copycat Harris Ranch Chuck Wagon Stew is pure comfort on a cold winter day!

Provided by @MakeItYours

Number Of Ingredients 14

• 3 tablespoons extra-virgin olive oil
• 1 cup small diced sweet onion
• 1 cup small diced celery
• 1 cup small diced carrots
• salt and pepper
• 3/4 pound lean ground beef
• 1 cup small diced potato
• 3 tablespoons tomato paste
• 2 1/2 teaspoons beef bouillon
• 3 teaspoons fish sauce
• 2 teaspoons Worcestershire sauce
• 1 can (15 ounce) diced petite tomatoes, undrained
• 1 carton (32 ounce) low-sodium vegetable broth
• 1/2 cup frozen baby peas, thawed

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!

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