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Chuckwagon Stew

Southern.Crockpot's picture
  Lean beef stew meat 1 1⁄2 Pound, cut in 1-inch cubes
  Brown bouquet sauce 1 Tablespoon (Use Commercial)
  Beef broth 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chili powder 1 Teaspoon
  Ground thyme 1⁄4 Teaspoon
  Bay leaf 1 , crushed
  Potatoes 4 Small, peeled and halved
  Carrots 3 Small, peeled and cut in 1 1/2-inch pieces
  Celery stalks 3 , cut in 1 1/2-inch pieces
  Frozen peas 1 Cup (16 tbs)
  Canned whole boiled onions 16 Ounce, drained (1 Jar)
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon

Combine the first 8 ingredients in a 3-quart casserole.
Stir well.
Cover with plastic wrap.
Microwave at HIGH for 10 minutes.
Add potatoes, carrots, and celery; stir to coat with meat juices.
Cover and micro wave at MEDIUM for 45 to 50 minutes.
Add peas and onions, cover, and microwave at MEDIUM for 8 to 10 minutes.
Combine cornstarch and water.
Stir into stew.
Microwave at HIGH for 2 to 3 minutes or until thickened.
Let stand, covered, 10 minutes before serving.

Recipe Summary

Side Dish

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