Chuckwagon Beef Stew Recipes

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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 Amy

Categories     Soup

Time 40m

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
15 ounce can diced petite tomatoes (, undrained)
32 ounce carton low-sodium vegetable broth ((or beef 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!

Nutrition Facts : Carbohydrate 20 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 1096 mg, Fiber 4 g, Sugar 9 g, Calories 229 kcal, ServingSize 1 serving

CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 15

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, chopped
4 cups hot water
2 large cans tomatoes
2 thin slices lemon
4 medium onions, sliced
2 tablespoons salt
1/2 teaspoon pepper
6 tablespoons sugar
12 medium carrots, peeled and cut into 1-inch pieces
9 to 10 medium potatoes, quartered
Dash cloves
1/2 teaspoon dried basil leaves
2 cans English peas

Steps:

  • In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCKWAGON STEW



Chuckwagon Stew image

So good on a cold day! Warms you up fast! Update: Due to a trusted review that the stew was too salty I have modified the recipe to 1/2 tsp salt. Please do try this and taste before serving. Adjust the seasonings to your taste. I promise it makes a thick, hearty and delicious stew. Likewise, if you prefer a thinner stew add some additional water or broth.

Provided by Mamas Kitchen Hope

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb stew meat
1 onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon salt, please adjust to your taste
1 1/2 teaspoons pepper
1 tablespoon chili powder
2 cups tomatoes, chopped
1 beef bouillon cubes or 2 cups beef broth, see note in directions regarding water to add
4 potatoes, peeled and cubed
1 carrot, peeled and sliced

Steps:

  • Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
  • Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
  • *WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups) OR 2 cups broth and 2 cups water.).
  • Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
  • Bring to a rolling boil.
  • Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
  • Uncover and continue to simmer until meat and veggies are tender and done to your liking.
  • Taste and adjust seasoning if desired.
  • Great with some warm crusty bread.

Nutrition Facts : Calories 341.4, Fat 15.9, SaturatedFat 6, Cholesterol 51.3, Sodium 799.9, Carbohydrate 31.2, Fiber 5, Sugar 4, Protein 19.6

SPICY CHUCK-WAGON SOUP



Spicy Chuck-Wagon Soup image

Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (4 quarts).

Number Of Ingredients 15

2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon plus 1 tablespoon chili powder, divided
2 teaspoons salt
1 teaspoon garlic powder
1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 can (28 ounces) stewed tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 ounces) whole kernel corn, drained

Steps:

  • In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.

Nutrition Facts :

CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Hadn't made this stew in a while, but when I came across the recipe, I remembered that it was delicious and very easy to make.

Provided by Maine-iac

Categories     Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons flour
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs stewing beef
3 tablespoons olive oil
1 large onion, diced
1 green pepper, diced
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 teaspoon ground cloves (optional)
beef broth
2 cups chopped potatoes
2 cups chopped carrots

Steps:

  • Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
  • In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
  • Add tomatoes, chili powder, cumin, cinnamon, and cloves.
  • Cover and simmer 2 hours, stirring occasionally.
  • If mixture is too thick or if more liquid is needed, add beef broth.
  • Add potatoes and carrots and cook until veggies are done, about 45 minutes.

MARLBORO-CHUCKWAGON STEW A FINGER LICKING RECIPE



MARLBORO-CHUCKWAGON STEW a finger licking recipe image

I think you might enjoy this old western recipe. Taken from a Marlboro 1992 coupon with this recipe.Now I want to share it with you. Can't you just smell the coffee brewing..or I should say boiling! Along with the sour dough bisquits baking on the camp fire??? The cowboys will be coming in to the camp at dusk. Tired, dirty,and...

Provided by Nancy J. Patrykus

Categories     Beef

Time 15m

Number Of Ingredients 15

2-1/2 lb beef cubes.... (about 5 cups)
2 Tbsp all purpose flour
1 Tbsp paprika
1 tsp chili powder
2 tsp salt
3 Tbsp lard
2 large onions.........sliced
1 clove garlic........large and minced
1 can(s) tomatoes.........( 28oz. can)
3 Tbsp chili powder
1 Tbsp cinnamon
1 tsp ground cloves
1/2 to 1 tsp dry and crushed red peppers
2 c potatoes.......chopped
2 c carrots.........chopped

Steps:

  • 1. Picture of the MARLBORO MAN. ***RECIPE:..Coat the beef in a mixture of flour, paprika, 1 teaspoon of chili powder and salt. Brown in hot fat in a large dutch oven.
  • 2. Foto of my man,looking like the Marlboro Man, in Cheyenne WY. ***RECIPE:..Add onions, garlic and cook untill soft. Then add the tomatoes,chili powder,cinnamon and pepper. Cover and simmer 2 hours.
  • 3. Covered wagon. ***RECIPE:..Add the potatoes and carrots and cook until the vegatables are done, about 45 minutes. ***NOTE:Marlboro man foto & recipeon a 1991 coupon. ***NOTE: Nestors foto is from our vacation in Wyoming to visit my son. He thought Nestor being in Wy. should look like a ca-boy, for a picture, so he toke his hat off and plopped it on Nesters head. Don't you just love the look on his face?..LOL Friends wanted me to submit it to Marlboro! Wish I had.

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