Yields: 8 Servings

Wright's Chuckwagon Beef Stew


  • 2 lbs. beef stew meat, boneless, cut into 1 1/2 inch cubes
  • 2 tbls. all-purpose flour
  • 2 tbls. olive oil
  • 2 cans 27.5 ounces beef broth
  • 6 ozs. tomato paste
  • 1 tablespoon WRIGHTS Natural Hickory Seasoning
  • 24 ozs. 6 cups Stew Vegetables, (potatoes, carrots, onions, celery)


Coat beef cubes with flour. In large heavy pot, over medium-high heat, brown beef, in batches, in oil; remove beef from pot. In same pot, stir beef broth into pan drippings; blend in tomato paste and hickory seasoning. Return beef to pan. Heat to a boil; reduce heat to low. Simmer for 1 hour or until meat is almost tender. Add vegetables; heat to a boil. Reduce heat and simmer for 30 minutes or until beef and vegetables are tender. Makes 8 servings.
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