Marlboro Chuck Wagon Stew |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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MARLBORO CHUCK WAGON STEW This recipe came from an estate sale. I obtained it when I purchased the family collection from the Knight Estate in Seven Points, Texas in 1986. Ingredients:
2-1/2 pounds beef stew meat |
2 tablespoons flour |
1 tablespoon paprika |
1 teaspoon chili powder |
2 teaspoons salt |
3 tablespoons vegetable shortening |
2 white onions sliced |
1 clove garlic minced |
28 ounce can tomatoes undrained |
3 tablespoons chili powder |
1 tablespoons ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon crushed red pepper |
2 cups cubed potatoes |
2 cups sliced carrots |
Directions:
1. Coat beef in mixture of flour, paprika and 1 teaspoon chili powder and salt.
2. Brown in melted shortening in a large Dutch oven.
3. Add onions and garlic then cook until soft.
4. Add tomatoes, chili powder, cinnamon, cloves and crushed red pepper.
5. Cover and simmer 2 hours then add potatoes and carrots.
6. Cook until vegetables are done.
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