Chuck Wagon Stew With Cornmeal Dumplings Recipe

Verified Recipe

Time: 175 minutes



  1. beef stew meat
  2. all-purpose flour
  3. chili powder
  4. cayenne pepper
  5. salt
  6. bacon
  7. onion
  8. green pepper
  9. celery
  10. garlic clove
  11. tomatoes
  12. water
  13. oregano leaves
  14. sugar
  15. yellow cornmeal
  16. baking powder
  17. milk
  18. egg
  19. butter


  1. for the stew: cut beef into 1 inch pieces
  2. in paper bag , combine 1 / 4 cup flour , chili powder , cayenne and 1 / 2 teaspoon salt
  3. add meat a few pieces at a time
  4. close bag and shake to coat
  5. repeat with remaining meat
  6. reserve remaining flour mixture in bag
  7. in 5 quart dutch oven over medium heat , cook bacon until crisp
  8. remove bacon , reserving drippings in pan
  9. drain bacon on paper towels
  10. crumble and set aside
  11. over medium high heat in bacon drippings , cook meat until browned on all sides
  12. with slotted spoon , remove meat to bowl , reserving drippings
  13. in drippings , cook onion , green pepper , celery and garlic until tender
  14. stir in reserved flour mixture
  15. gradually stir in tomatoes , water , oregano and sugar
  16. over medium heat , cook until mixture boils , stirring constantly
  17. return meat to dutch oven
  18. reduce heat to low
  19. cover
  20. simmer 2 hours , stirring occasionally
  21. for the cornmeal dumplings: in medium bowl , stir together cornmeal , baking powder , 1 / 8 teaspoon salt and 1 / 4 cup flour
  22. add milk , egg and butter
  23. stir just until smooth
  24. stir in reserved bacon
  25. drop batter by rounded tablespoonfuls onto simmering stew
  26. cover
  27. simmer 15 minutes more without lifting lid
  28. yields 6 cups
  29. great american cookbook

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