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Chuckwagon Stew

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 3 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 1/2 lb. beef cubes (5 cups)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 3 tablespoons lard (or butter)
  • 2 sliced onions
  • 1 clove garlic, minced
  • 1 can (28 oz.) tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves
  • 1/2 to 1 teaspoon crushed red pepper
  • 2 cups chopped potatoes
  • 2 cups chopped carrots
make it
Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft.

Then add tomatoes, chili powder, cinnamon, cloves and pepper. Cover and simmer 2 hours.

Add potatoes and carrots and cook until vegetables are done, about 45 minutes.
This recipe, a delicious, cinnamon-and-cloves scented stew, comes from an old cookbook called "Chuckwagon Cooking from Marlboro Country" put out as a newspaper insert by Marlboro cigarettes in 1981.
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