Chuck Wagon Stew


Chuck Wagon Stew

When the temperature is 103 degrees, cook something on the stove.  This is a very easy and delicious meal.  Serve a fruit salad or a jello salad for a side dish.

  • 2 lbs. beef stew meat
  • 1/4 cup + 1 tbsp. flour
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 carrots, peeled and cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 2 large red potatoes, peeled and cut into 1-inch pieces
  • 3 small onions, each cut into 6 wedges

Cut stew meat into 1-inch cubes.  Place beef and 1/4 cup flour in a zip-top plastic bag; seal bag, and shake vigorously to coat.

Heat oil in a large Dutch oven over medium-high heat.  Add beef, and cook, stirring occasionally, until browned.  Add Worcestershire sauce, next 3 ingredients, and 4 cups water; bring to a boil.  Cover, reduce heat to low, and simmer 1 hour.

Add carrots and next 3 ingredients to beef mixture; bring to a boil over medium-high heat, stirring occasionally.  Reduce heat to low; cover and simmer 1 hour or until vegetables and beef are tender, stirring occasionally.

Combine remaining 1 tbsp. flour and 3 tbsp. water, stirring well; stir into stew.  Bring to a boil over medium-high heat; boil, stirring constantly, 5 minutes or until thickened and bubbly.  Serve in bowls steaming hot.

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