Stew Time

"Well, if your that picky, guess your not that hungry."
                                                                 "Grandpa Gene"

Soup and Stews were a mainstay in the house as I was growing up.
We didn't eat cassaroles.

This recipe is an adaptation from the "Marlboro Chuckwagon Cookin'",
it was free from Marlboro.

CHUCKWAGON STEW

2 1/2 pounds of beef cubes (5 cups)

2 Tablespoons all-purpose flour

1 Tablespoon paprika

1 teaspoon chili powder

2 teaspoons salt

3 Tablespoons LARD

2 sliced onions

1 clove garlic, minced

1 28 oz. can tomatoes

3 Tablespoons chili powder

1 Tablespoon cinnamon

1 teaspoon ground cloves

1/2 to 1 teaspoon dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Coat beef in mixture of flour, paprika, 1 Tablespoon chili powder and salt.

Brown in hot fat in a large Dutch oven, Add onion, and garlic and cook

until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers.

Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables

are done, about 15 minutes.

Makes 6-8 servings.

* Well, like I wrote, I adjusted it!

I use water instead of tomatoes, put about 3 Tablespoons of sugar in it, use the real stuff, added a couple dashes of Worcestershire sauce, and chopped celery.
Oh, and a bay leaf.

You can adjust the taste as you like but it's good!

til next time,

wild clover

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