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  • Chuckwagon Stew Texas style

    1 vote
    Chuckwagon Stew Texas style
    Prep time:
    Cook time:
    Servings: 8
    by Robert Long
    20 recipes
    		 >
    This stew is a distinctive dish with a rich bold and spicey taste. I have served this soup for several years and heard all kinds of praise for it. One lady swore it would clear up her cold and she always came in when she had a cold. Really

    Ingredients

    • Flour mix.
    • 1 cup flour
    • 1 TBLSP Chili powder
    • 1/2 tsp. Cayenne Pepper
    • Salt & Pepper to taste
    • 1 1/2 lb. Sirloin Steak or Chuck Roast
    • 1 lg. Onion cut in half and sliced 1/4 in. slices
    • 1/4 tsp. Garlic powder or 2 gralic cloves mashed
    • 1 qt. Tomatoes & juice
    • 1 can Dawn Fresh Mushroom Sauce
    • 1 TBLSP Worcestshire Sauce
    • 1 tsp. Kosher salt
    • 1/4 th tsp.. Pepper
    • 1/4th..tsp. Celery Salt
    • 1 med.Potato diced
    • 1 1/2 tsp. Kitchen Bouquet
    • 1 medium pkg..Frozen Mixed Vegs. (If it contains potatoes, Omit potato above)\

    Directions

    1. Freeze meat for about 30 mins. to near frozen, Slice in 1/4 to 1/2 inch strips, place flour mix in a ziploc bag, add meat and shake to coat. In a skillet, Add a little Olive oil and brown meat on all sides. Remove meat and set aside. Cut Onion half in slices and seperate slices and saute with garlic. About 3 mins. Deglaze skillet with juice from tomatoes, Now, in a large pot, combine all the ingredients except frozen vegs. Add meat and bring to a light boil, reduce heat and simmer for about 1 hr. Taste for seasoning and spicey and if OK about 10 mins before serving, add frozen vegs and raise heat a little.
    2. Serve with corn bread and a salad and you have a great meal

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