Truckers Stew Recipes

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TRUCKER STEW OAMC



Trucker Stew OAMC image

Make and share this Trucker Stew OAMC recipe from Food.com.

Provided by zoe85

Categories     Stew

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb pork sausage, cooked and drained 1 lb ground beef, cooked and drained
31 ounces pork and beans 16 oz light kidney beans (can)
1 (12 ounce) can waxed beans, drained
1 cup brown sugar
1 cup ketchup 1 t. spicy mustard

Steps:

  • Cooking Day: Combine all ingredients and place in a freezer container. Freeze.
  • Serving Day: Thaw. Place all ingredients in a slow cooker - cover - simmer on high 2-3 hours.

Nutrition Facts : Calories 773.8, Fat 33.4, SaturatedFat 10.3, Cholesterol 81.7, Sodium 2093.7, Carbohydrate 90.2, Fiber 11.4, Sugar 58.8, Protein 31.1

BEEF STEW



Beef Stew image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds lean stewing beef (such as top round), cut into 2-inch cubes
Kosher salt and freshly ground black pepper
5 tablespoons all-purpose flour
3 tablespoons olive oil
One 12-ounce bottle stout beer, such as Guinness
10 small new potatoes, cut in half
2 medium yellow onions, quartered
4 large carrots, cut on the diagonal into 1-inch pieces
1 celery stalk, cut into 1-inch pieces, plus 1/2 cup leaves, roughly chopped
4 cups low-sodium beef broth
3 tablespoons unsalted butter, softened
1 cup frozen peas
3 scallions, sliced, optional

Steps:

  • Season the beef generously with salt and pepper. Sprinkle 2 tablespoons of the flour evenly over the meat.
  • Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in a single layer without crowding the pan (work in 2 batches if necessary) and cook, turning, until browned on all sides. Remove the beef from the pan and reserve.
  • Add the beer to the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a boil and cook until it is reduced by half; return the beef to the pot and add the potatoes, onions, carrots, celery stalk, broth and 1 cup water. Bring to a boil, reduce the heat to a very low simmer, cover and cook until the beef is very tender, 1 1/2 to 2 hours.
  • In a small bowl, mash the butter with the remaining 3 tablespoons flour until smooth. While whisking the liquid, drop small pieces of the butter paste into the stew, whisking until each piece dissolves. Continue adding the butter paste until it is used up and completely dissolved into the stew. Add the peas and continue cooking until the stew is thickened and the peas are cooked, about 5 minutes. Taste and season with salt and pepper (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper).
  • Ladle the stew into individual bowls and garnish with the chopped celery leaves and sliced scallions, if using.

TRUCKER SPECIAL SANDWICH WITH ROASTED TRI-TIP



Trucker Special Sandwich with Roasted Tri-Tip image

Provided by Food Network

Time 2h40m

Yield 2 servings

Number Of Ingredients 12

1 1/2 to 2 1/2 pounds tri-tip steak
1 carrot, sliced
1 stalk celery, sliced
1 onion, diced
Pinch oregano
Minced garlic
Salt and pepper
2 tablespoons butter
4 slices sourdough bread
4 slices Swiss cheese
2 slices green chile
6 slices cooked bacon

Steps:

  • For the roasted tri-tip: Preheat the oven to 350 degrees F.
  • Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover.
  • Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.)
  • For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.

TRUCKER'S STEW



Trucker's Stew image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 2

1 pounds ground beef
1 units vegetable beef stew

Steps:

  • Brown ground beef, drain off fat.
  • Stir ground beef into stew mixture.
  • Stir and cook on medium heat for 3 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COWGIRL STEW



Cowgirl Stew image

Hearty and easy-perfect for the cowgirl (or cowboy) in all of us! Can also be made in a slow cooker.

Provided by Paula Todora (Paula T)

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h25m

Yield 12

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds ground beef
3 cups water
1 (16 ounce) package frozen corn
1 (15 ounce) can tomatoes
1 (15 ounce) can ranch-style beans
6 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
¼ cup chopped celery
2 tablespoons chili powder
¼ teaspoon white sugar
1 dash garlic powder
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 35.8 g, Cholesterol 47.3 mg, Fat 12 g, Fiber 6.4 g, Protein 18.7 g, SaturatedFat 4.1 g, Sodium 294.6 mg, Sugar 4.5 g

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