Chuckwagon Stew

1. 1

   Dust beef with flour.

2. 2

   Thoroughly brown on all sides in hot oil, turning often.

3. 3

   Add salt, chili powder, pepper, thyme, bay leaf, tomatoes, green pepper, beef stock and water.

4. 4

   Cover and simmer over low heat until meat is almost tender, 1 1/2 to 2 hours, stirring occasionally to prevent foods from sticking.

5. 5

   Add potatoes, carrots, onions and celery.

6. 6

   Cover and cook 30 minutes. Add peas; cook until vegetables are done, about 15 minutes. Serves 6 to 8.

No nutritional information available.

No additional tips available.