Chuckwagon Beef Stew Recipe

Cooking Directions

• STEP 1.In a large pot or Dutch oven, heat oil over medium heat.
• STEP 2.Add beef chunks and brown them on all sides.
• STEP 3.Remove the beef from the pot and set it aside.
• STEP 4.In the same pot, add onions, carrots, and potatoes.
• STEP 5.Cook for a few minutes until the vegetables start to soften.
• STEP 6.Return the beef to the pot and add beef broth, tomato paste, Worcestershire sauce, and seasonings.
• STEP 7.Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
• STEP 8.Serve the stew hot with crusty bread for dipping.

Cooking Tips

• For extra flavor, you can add a splash of red wine to the stew.
• If you prefer a thicker stew, you can mix flour with water and add it to the pot to thicken the broth.
• Leftover stew can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover stew in an airtight container in the refrigerator.
• To reheat, transfer the stew to a pot and heat over medium-low heat until warmed through.
• Serve the reheated stew with fresh bread or rice.