Simple Chuck Wagon Stew
|Beef||4 Pound, inch-size chunks|
|Solid pack tomatoes||1 Can (10 oz) (No. 2 1/2)|
|Onions||3 , diced|
Put pan, heavy Dutch-oven type, on fire with enough fat to cover the bottom.
Sear beef over hot fire.
Stir to avoid burning.
Add tomatoes, onions, salt, and pepper.
Simmer 2 hours, adding water from time to time for liquid for gravy.
When meat is tender, stir in enough flour, about 2 tablespoons—blended with a little water before adding—to thicken slightly.
Serve this stew with rice and any vegetables you wish, but don't forget the beans and plenty of coffee.
You can doctor up the dish with a bay leaf, a pinch of thyme, and garlic if you like.