Chuck Wagon Stew With Cornmeal Dumplings

Total Time
2hrs 55mins
Prep 25 mins
Cook 2 hrs 30 mins

Serve with sourdough bread, biscuits or cornmeal dumplings.

Ingredients Nutrition


  1. FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
  2. In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
  3. Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
  4. Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
  5. FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
  6. Great American Cookbook.
Most Helpful

4 5

DH liked this a LOT, I used carrots instead of celery (had on hand.) The only issue I had with this was that it was quite dry with the amount of liquid in the recipe, so I will definately add more next time.

4 5

Yep, We LOVED IT! Wonderful flavor and texture. The only changes I made were due to family preferences. I used a red bell pepper and no celery( I'm not ready for the firing squad yet). This will be on our table many times in the future I'm very sure. THANKS very much!!!