Chuckwagon Stew and Crackling Cornbread

With so much of the country experiencing snow and unusually cold weather, it’s time for stew and cornbread. Let me know if you try these recipes.

Chuck Wagon Beef Stew

2 lb. chuck roast
1 tsp. salt
1 tsp. pepper
¼ cup oil
1 onion, diced
1 quart hot water
2 bay leaves
1 tsp. thyme
1 tsp. sugar
2 Tbs. Worcestershire sauce
½ tsp. paprika
5 carrots, peeled and sliced
6 medium potatoes, cut into small pieces
1 can of corn
1 can of peas
1 can of green beans
15 oz. can Ranch style beans

Cut roast into 1” cubes. Put flour, salt, and pepper into a bowl and mix. Add meat and mix until meat is well coated.

Heat a 12” deep Dutch oven over hot fire. At oil then meat and brown completely. At onions and continue cooking until onions are soft and translucent.

At HOT water, spices, and a little more flour. Stir well. Bring to a boil then add carrots. Let boil for fifteen minutes.

Put in remaining ingredients and bring to a boil. Cover Dutch oven and take coals or briquettes and add to the lid. Summer for 30-45 minutes or until vegetables are soft.

Will feed 15 to 20. (It will also freeze well in individual servings. Nice to have on hand.)

Or you can follow the first two steps and then add to Crockpot and let simmer for a couple of hours.



Crackling Cornbread

For six servings sift 1 1/2 cups cornmeal,
1/4 cup flour,
1/2 teaspoon soda,
and 1 teaspoon salt.

To this add 2 cups buttermilk,
1 egg, and
1 cup finely chopped cracklings.
(Cracklings are the skin of the hog,
which has been rendered of all fat
until the pieces are very crisp and almost dry.)

Blend the above ingredients well.

Pour the batter into a hot, well-greased baking pan,
and bake at 425 degrees for about 25 minutes.