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Chuckwagon Stew

  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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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1979 Calories from Fat 421

% Daily Value*

Total Fat 47 g72.1%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 285.7 mg95.2%

Sodium 4572.8 mg190.5%

Total Carbohydrates 217 g72.2%

Dietary Fiber 33.4 g133.5%

Sugars 44 g

Protein 178 g356.4%

Vitamin A 598.7% Vitamin C 249.3%

Calcium 44.6% Iron 118.4%

*Based on a 2000 Calorie diet

Chuckwagon Stew Recipe