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    You are in: Home / Recipes / Chuckwagon Stew Recipe
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    Chuckwagon Stew

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 13, 2008

      Wonderful, will definitely make this one again! Went the bouillon route for the broth, and used canned diced tomatoes. I added a few splashes of Worchestershire sauce for good measure.

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    • on July 21, 2008

      I can't believe I haven't reviewed this yet! During the winter I make this twice a month and with just my boyfriend and I, I can have left overs for lunch whenever I want! I love it, it's easy and super great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2007

      We made this for dinner, but there were some errors in the recipe which contributed to a not so great result. That said, the chef and I have talked, and I know those issues have been resolved. I also know, that this has the potential to be one amazing, and very thick, stew. I'd reduce the salt even more though, to closer to 1/2 tsp since there is so much saltiness in the bouillon.

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    Nutritional Facts for Chuckwagon Stew

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 341.4
     
    Calories from Fat 142
    41%
    Total Fat 15.8 g
    24%
    Saturated Fat 6.0 g
    30%
    Cholesterol 51.3 mg
    17%
    Sodium 799.9 mg
    33%
    Total Carbohydrate 31.2 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.0 g
    16%
    Protein 19.5 g
    39%

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