Chuck Wagon Stew

• 1 tsp. sugar
• 2 lb. lean beef, cut into 1-inch cubes
• 1/4 tsp. pepper
• 1/4 tsp. ground thyme
• 2 ripe tomatoes, peeled and chopped
• 6 small carrots, sliced
• 3 stalks celery, chopped
• 1/4 c. flour
• 2 Tbsp. melted Crisco
• 2 tsp. salt
• 1 tsp. chili powder
• 1 bay leaf
• 1 (10 1/2 oz.) can beef broth
• 6 potatoes, cut up
• 1 medium onion, chopped
• 1 c. frozen peas

1. Combine sugar and flour.
2. Coat beef with flour mixture. Brown in
3. hot shortening.
4. Add seasonings, tomatoes and broth to meat. Cover and simmer 1 1/2 hours or until meat is almost tender.
5. Stir in
6. vegetables,
7. except
8. peas.
9. Cover
10. and cook about 15
11. minutes more.
12. Add
13. peas
14. and
15. cook 8 more minutes. Yield: 6 to 8 servings.

sugar, lean beef, pepper, ground thyme, tomatoes, carrots, stalks celery, flour, crisco, salt, chili powder, bay leaf, beef broth, potatoes, onion, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769056 (may not work)