Chunky Chuckwagon Stew
This recipe makes about two gallons of soupy stew to cook in a big cauldron for a campground party. Or, make it at home and freeze it in batches sized for your camping needs.
Thanks to canned ingredients, it assembles quickly and cooks in a New York minute when you’re making it in camp. If making it at home, substitute fresh potatoes or frozen peas if you like. This recipes makes about 17 two-cup servings.
2 pounds coarsely ground lean chuck (sometimes called chili grind)
2 tablespoons vegetable oil
Large onion, chopped
1 quart beef broth
15-ounce can vegetable broth
15-ounce can diced tomatoes (plain, Mexican or Italian style)
2 cans, 29 ounces each, mixed vegetables, drained
3 cans, 15 ounces each, diced potatoes, drained
15-ounce can peas and carrots or peas and small onions, drained
2 jars, 26 ounces each, chunky vegetable spaghetti sauce
1/3 cup Minute tapioca or pearl barley
In a large soup kettle, stir-fry half the meat in hot oil, gradually stirring in the rest of the meat and the onion until it’s browned and broken up. Stir in the rest of the ingredients, bring to a boil, reduce heat, cover and simmer 20 to 30 minutes, stirring once or twice, until tapioca or barley are tender.
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