Chuck Wagon Stew
|Lean boneless round steak||1 Pound (1/2 Inch Thick)|
|Vegetable cooking spray||1|
|Coarsely chopped carrots||2 Cup (32 tbs)|
|Onion||1 Medium, cut into eighths|
|Cubed red potatoes||2 1⁄4 Cup (36 tbs)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Water||1 Cup (16 tbs)|
|Brewed coffee||1 Cup (16 tbs)|
|Low sodium worcestershire sauce||1 Tablespoon|
|Beef flavored bouillon granules||1 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon (Whole)|
|Hot sauce||1⁄4 Teaspoon|
|Canned pinto beans||15 Ounce (Undrained, 1 Can)|
Trim fat from steak; cut steak into 1 -inch pieces.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add steak; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with vegetable cooking spray; place over medium-high heat until hot.
Add carrot and onion; saute until carrot is slightly browned.
Return steak to pan.
Add potato and next 10 ingredients, stirring well to combine.
Bring to a boil; cover, reduce heat, and simmer 1.hour and 15 minutes or until potato and steak are tender.
Add pinto beans, and stir well.
Cover and simmer an additional 15 minutes.
Remove and discard bay leaf.