This is a great recipe and one we have enjoyed on the past few N.E.S meets. Just make sure you have a good sized pot
WAGON MASTERS STEW
3lb. Dice beef
1tsp. sugar
½ cup flour
2Tbs. Worcestershire sauce
1tsp. salt
½ tsp. Paprika
1tsp. Pepper
11/2 tsp. Tabasco
¼ cup olive oil
2 pints hot water
2 bay leaves
15 oz. can kidney beans
1tsp. thyme
corn flour or gravy mix (optional)
1 lb. bag frozen corn
1 lb. bag frozen petite peas
1 lb. bag frozen green beans
Trim excess fat from meat and cut into 1" cubes. In a medium size bowl combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.
Heat a 12" deep Dutch oven or large pot. Add olive oil then meat and brown meat on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.
Add HOT water, stock cubes, bay leaves, thyme, sugar, Worcestershire sauce, paprika, and Tabasco. Stir to mix completely. Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes. Thicken with corn flour or gravy mix is necessary.
Stir in remaining ingredients and bring contents to a boil. Cover and simmer for 30-45 minutes or until vegetables are soft.
Serves: 15-20
