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Chuck Wagon Beef Casserole's picture
  Cubed cooked beef 2 Cup (32 tbs)
  All purpose flour 3 Tablespoon
  Bacon 1⁄2 Pound, cut into 1 inch pieces
  Condensed beef broth 1 Can (10 oz)
  Paprika 1 Teaspoon
  Tarragon leaves 1 Teaspoon, crumbled
  Canned red kidney beans 1 Pound, drained (1 Can)
  Chickpeas 1 Can (10 oz), drained
  Canned whole kernel corn 16 Ounce, drained (1 Can)
  Chopped celery 1 Cup (16 tbs)

1. Shake beef cubes with flour, in a plastic bag, to coat evenly.
2. Cook bacon until crisp in a large skillet; remove and drain on paper toweling. Pour off all fat, then return 2 tablespoonfuls to pan.
3. Add beef cubes and brown; remove. Stir any remaining flour into drippings in pan, then stir in beef broth, paprika and tarragon. Cook, stirring constantly, until mixture thickens and bubbles 3 minutes.
4. Combine the beans, chick-peas, corn and celery in a shallow, 8-cup baking dish and top with the beef cubes and bacon; pour sauce over.
5. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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