CHUCK WAGON STEW|
2 lb. beef chuck, cut in 1
2 Tbsp. fat
4 c. boiling water
1 tsp. Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 Tbsp. salt
1/2 tsp. pepper
1 tsp. sugar
6 carrots, quartered
1/2 lb. small white onion
3 medium potatoes, quartered
Thoroughly brown meat on all sides in hot fat; add
water, Worcestershire sauce, garlic, onion and seasonings.
Simmer 2 hours; stir occasionally to keep from sticking. Add
carrots, onions and potatoes. Continue cooking until vegeta-
bles are done. (I also add a quart of whole tomatoes, corn,
peas and beans.) You may also thicken broth with a flour-water
paste if you desire.
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