Recipe(tried): Chuck Wagon Stew for Red in Nevada

Red, this is a recipe that I gave to my father when he began cooking for himself (also a senior widower). It is easy, filling and I hope you give it a try. You will do well with it I am sure. Here it is as I posted a few years back:

CHUCK WAGON STEW

3 1/2 lb. boneless chuck roast(2-1/2 to 3-inch thick)
2 Tbsp. vegetable oil
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
1/2 cup water
2 Tbsp. prepared white horseradish
1/4 tsp. ground black pepper
6 medium potatoes, peeled and cut in half or quarters (about 2 lb.)*
2 cups carrots, peeled and cut diagonally in 2-inch pieces*

Trim and cut meat across grain into about 8 slices

In a large, heavy pan, brown meat in shortening over medium-high heat.** Pour off fat.

Stir in soups, water, horseradish and pepper. Heat to boiling, cover and cook over low heat for about 1 hour.

Add potatoes and carrots. Stirring often, cook for 45 minutes more or until done.

This stew makes its own sauce without last minute thickening!

*Adjust the vegetables to your own liking (we like to add turnips).

**You can skip the meat browning step, throw it all in a crockpot and let it go all day.


Makes 8 servings