Chuckwagon Chow
By
Brendan Zugibe
@Chef_BZ
5
Here's an easy, yet hearty and flavorful, recipe influenced by the critically important job of cattle drive cook from the mid 1850s.
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Chuckwagon Chow
- 1Combine the paprika, salt, pepper and flour into a Ziploc bag. Add the beef and shake until the spice/flour mixture covers the beef pieces.
- 2Bring 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.
- 3Bring 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.
