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Today is September 25, 2022

Chuck Wagon Beef Stew

Main Dishes

One-Dish Meals



2 Tbsp. vegetable oil
2 lbs. stew meat, cubed
Salt, pepper
1 large red onion, chopped
1 Tbsp. minced garlic
1 Tbsp. chili powder
1 tsp. cumin
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15-oz.) can diced tomatoes, with juice
3 1/2 cups beef stock or broth
1 Tbsp. chopped fresh cilantro
1 (15-oz.) can pinto beans, drained
1 cup whole-kernel corn
2 Tbsp. cornmeal
1 (6- to 8-oz.) can refrigerated biscuits


With the electric pressure cooker’s lid off, heat oil on High (15 psi) or “brown,” until sizzling. Season stew meat with a generous amount of salt and pepper, place in the cooker and sauté until lightly browned. Add onion, garlic, chili powder, cumin, green bell pepper, red bell pepper, tomatoes, beef stock and cilantro. Securely lock the cooker’s lid and set for 20 minutes on High. Perform a quick release (follow manufacturer’s instructions) to release the cooker’s pressure. With the cooker’s lid off, set to High or “brown.” Stir in pinto beans and corn, and bring to a simmer. Stir in cornmeal, stirring constantly to prevent clumping, and simmer 2 minutes to thicken. Separate refrigerated biscuits, drop in and let simmer 10 to 15 minutes before serving. Serves 6.


From “Great Food Fast: Bob Warden’s Ultimate Pressure Cooker Recipes” by Bob Warden

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