Chuckwagon Chow

Brendan Zugibe

By
@Chef_BZ

Here's an easy, yet hearty and flavorful, recipe influenced by the critically important job of cattle drive cook from the mid 1850s.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

2 lb
stew beef, 1/2" pieces
2 tsp
paprika
1/2 tsp
salt
1/2 tsp
black pepper
1/2 c
flour
2 Tbsp
olive oil
1
green bell pepper, chopped
1 medium
onion, chopped
2
garlic cloves, minced
1 1/2 c
beef broth
1 Tbsp
chili powder
2 tsp
dried cilantro
1 tsp
dry mustard
1 can(s)
sweet corn, drained
1 can(s)
kidney beans, drained

Directions Step-By-Step

1
Combine the paprika, salt, pepper and flour into a Ziploc bag. Add the beef and shake until the spice/flour mixture covers the beef pieces.
2
Bring 2 Tbsp olive oil to medium heat in a large skillet. Brown the beef on all sides, stirring occasionally. Add the pepper and onion and cook until the onion is softened, about 5-6 minutes. Add the garlic and stir constantly for 2 minutes. Add the broth, chili powder, cilantro, mustard, salt and pepper, and stir well to combine.
3
Bring the stew to a boil, cover, and reduce heat to a medium simmer. Cook for 35-40 minutes, and then add corn and kidney beans. Cover and cook for an additional 15 minutes.

About this Recipe

Course/Dish: Beef, Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Soy Free