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Marlboro Chuckwagon Stew
2 1/2 Lbs beef stew meat
2 Tbs flour
1 Tbs paprika
1 tsp chili powder
2 tsp salt
3 Tbs Vegetable shortening
2 onions, sliced
1 clove garlic, minced
1 (28 oz) can tomatoes, undrained
3 Tbs chili powder
1 Tbs ground cinnamon
1 tsp ground cloves
1/2 - 1 tsp crushed red pepper
2 cup cubed potatoes
2 cup sliced carrots
Coat beef in mixture of flour, paprika and 1 teaspoon chili powder
and salt. Brown in melted shortening in a large Dutch oven, slowly.
Add onions, garlic and cook until soft. Add tomatoes, 3 tablespoons
chili powder, cinnamon, cloves and crushed red pepper. Cover and
simmer 2 hours. Add potatoes and carrots and cook until vegetables
are done, about 45 minutes. Makes 6 - 8 servings.
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Beef Stew 19