Chuck Wagon Stew |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
1 pound beef chuck diced 3/4; 2 tablespoons floor; fresh ground pepper; 1 teaspoon chili powder; 2 tablespoons Canola oil; 1 onion, diced; 2 cups beef broth using Knorr cubes; Additional broth if needed; 4 medium carrots, sliced; 1/2 pound wagon wheel macaroni; 1 10-ounce package frozen peas; 1/2 teaspoon dried oregano, crushed; 2 teaspoons dried parsley; 1/8 cup Parmesan cheese, (optional) Toss meat cubes with the mixture of floor, pepper and chili powder. Heat oil in heavey pan and brown meat on all sides along with onion. Add enough broth to cover the meat. Bring to a boil and reduce heat to simmer for one hour. Add carrots, macaroni and addional broth to cover the macaroni. Cover and cook gently for 12 minutes. Add peas and cook for 5 minutes. Stir in oregano and adjust seasoning to your taste. Sprinkle with parsley and Parmesan cheese. Serve with biscits. |
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