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 votes0
Comments:
Serves:
4
Prep:
15 Min
Cook:
1 Hr 10 Min
Method:
Stove Top
Ingredients
-
2 lbstew beef, 1/2" pieces
-
2 tsppaprika
-
1/2 tspsalt
-
1/2 tspblack pepper
-
1/2 cflour
-
2 Tbspolive oil
-
1green bell pepper, chopped
-
1 mediumonion, chopped
-
2garlic cloves, minced
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1 1/2 cbeef broth
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1 Tbspchili powder
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2 tspdried cilantro
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1 tspdry mustard
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1 can(s)sweet corn, drained
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1 can(s)kidney beans, drained
How to Make Chuckwagon Chow
- 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.
- 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.
- 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.
