Best 2 Marlboro Chuckwagon Stew A Finger Licking Recipes

MARLBORO-CHUCKWAGON STEW a finger licking recipe image

Provided by Nancy J. Patrykus

Categories Beef

Time 15m

Number Of Ingredients 15

2-1/2 lb beef cubes.... (about 5 cups)
2 Tbsp all purpose flour
1 Tbsp paprika
1 tsp chili powder
2 tsp salt
3 Tbsp lard
2 large onions.........sliced
1 clove garlic........large and minced
1 can(s) tomatoes.........( 28oz. can)
3 Tbsp chili powder
1 Tbsp cinnamon
1 tsp ground cloves
1/2 to 1 tsp dry and crushed red peppers
2 c potatoes.......chopped
2 c carrots.........chopped

Steps:

1. Picture of the MARLBORO MAN. ***RECIPE:..Coat the beef in a mixture of flour, paprika, 1 teaspoon of chili powder and salt. Brown in hot fat in a large dutch oven.
2. Foto of my man,looking like the Marlboro Man, in Cheyenne WY. ***RECIPE:..Add onions, garlic and cook untill soft. Then add the tomatoes,chili powder,cinnamon and pepper. Cover and simmer 2 hours.
3. Covered wagon. ***RECIPE:..Add the potatoes and carrots and cook until the vegatables are done, about 45 minutes. ***NOTE:Marlboro man foto & recipeon a 1991 coupon. ***NOTE: Nestors foto is from our vacation in Wyoming to visit my son. He thought Nestor being in Wy. should look like a ca-boy, for a picture, so he toke his hat off and plopped it on Nesters head. Don't you just love the look on his face?..LOL Friends wanted me to submit it to Marlboro! Wish I had.

Chuckwagon Stew image

Provided by Mamas Kitchen Hope

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb stew meat
1 onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon salt, please adjust to your taste
1 1/2 teaspoons pepper
1 tablespoon chili powder
2 cups tomatoes, chopped
1 beef bouillon cubes or 2 cups beef broth, see note in directions regarding water to add
4 potatoes, peeled and cubed
1 carrot, peeled and sliced

Steps:

Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
*WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups) OR 2 cups broth and 2 cups water.).
Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
Bring to a rolling boil.
Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
Uncover and continue to simmer until meat and veggies are tender and done to your liking.
Taste and adjust seasoning if desired.
Great with some warm crusty bread.

Nutrition Facts : Calories 341.4, Fat 15.9, SaturatedFat 6, Cholesterol 51.3, Sodium 799.9, Carbohydrate 31.2, Fiber 5, Sugar 4, Protein 19.6