Saturday, December 20, 2008

Chuckwagon Stew

Thanks to Lindy Huey for submitting this recipe!

2 ½ pounds beef cubes (5 cups)
2 tablespoons all-purpose flour
1-tablespoon paprika
1-teaspoon chili powder
2 teaspoons salt
3 tablespoons shortening
3 sliced onions
1 clove garlic, minced
1 28-ounce can tomatoes
3 tablespoons chili powder
1-tablespoon cinnamon
1-teaspoon ground cloves
½ to 1 teaspoon dry crushed red peppers
2 cups chopped potatoes
2 cups chopped carrots

Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Makes 6-8 servings.

To do in crock-pot: brown meat in pan. Add remaining ingredients to crock-pot and cook on low for six to eight hours.