Best 7 Chuckwagon Stew Recipes

**Chuckwagon Stew: A Hearty and Flavorful Dish from the Wild West**

In the vast and rugged landscapes of the Wild West, cowboys and settlers relied on hearty and filling meals to fuel their long and arduous journeys. Among these iconic dishes was chuckwagon stew, a savory and robust stew that has stood the test of time. This one-pot wonder is traditionally prepared over an open fire, using simple ingredients and bold flavors that evoke the spirit of the frontier.

Our collection of chuckwagon stew recipes offers a glimpse into this culinary heritage, with variations that cater to different tastes and preferences. From classic beef stew to hearty venison stew and even a vegetarian version, these recipes capture the essence of the chuckwagon tradition while adding a modern touch. Each recipe provides step-by-step instructions, cooking tips, and a detailed ingredient list, ensuring that you can recreate these mouthwatering stews in the comfort of your own kitchen.

So, gather your ingredients, fire up your stove or Dutch oven, and embark on a culinary adventure into the Wild West with our collection of chuckwagon stew recipes. Whether you're a seasoned cook or just starting your culinary journey, these hearty and flavorful stews are sure to become a staple in your home cooking repertoire.

Let's cook with our recipes!

CHUCKWAGON BEEF STEW

Chuckwagon Beef Stew image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, minced
4 cups hot water
2 large cans tomatoes
2 thin slices lemon
4 medium onions, sliced
2 tablespoons salt
1/2 teaspoon pepper
6 tablespoons sugar
12 medium carrots, peeled and cut into 1-inch pieces
9 to 10 medium potatoes, quartered
Dash cloves
1/2 teaspoon dried basil leaves
2 cans English peas

Steps:

In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCKWAGON BEEF STEW

Chuckwagon Beef Stew image

Hadn't made this stew in a while, but when I came across the recipe, I remembered that it was delicious and very easy to make.

Provided by Maine-iac

Categories Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

4 tablespoons flour
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs stewing beef
3 tablespoons olive oil
1 large onion, diced
1 green pepper, diced
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 teaspoon ground cloves (optional)
beef broth
2 cups chopped potatoes
2 cups chopped carrots

Steps:

Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
Add tomatoes, chili powder, cumin, cinnamon, and cloves.
Cover and simmer 2 hours, stirring occasionally.
If mixture is too thick or if more liquid is needed, add beef broth.
Add potatoes and carrots and cook until veggies are done, about 45 minutes.

CHUCKWAGON STEW

Chuckwagon Stew image

Beef cubes and bar-b-que beans combine quickly in this hearty and tasty slow cooked meal. No need to brown the meat makes this extra easy for the working mom. Great with cornbread or brown bread and a cold beer.

Provided by HCM33

Categories Soups, Stews and Chili Recipes Stews Beef

Time 10h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ pounds cubed beef stew meat
½ pound smoked sausage of your choice, sliced
1 medium onion, chopped
3 potatoes, scrubbed and cubed
1 (28 ounce) can barbeque baked beans

Steps:

Place the beef stew meat, sausage, onion, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover, and cook on Low for 8 to 10 hours, or cook on High for 4 to 5 hours.

Nutrition Facts : Calories 667.5 calories, Carbohydrate 61.3 g, Cholesterol 100.6 mg, Fat 30.5 g, Fiber 11.8 g, Protein 36.4 g, SaturatedFat 11.8 g, Sodium 1128.4 mg, Sugar 22 g

MARLBORO-CHUCKWAGON STEW A FINGER LICKING RECIPE

MARLBORO-CHUCKWAGON STEW a finger licking recipe image

I think you might enjoy this old western recipe. Taken from a Marlboro 1992 coupon with this recipe.Now I want to share it with you. Can't you just smell the coffee brewing..or I should say boiling! Along with the sour dough bisquits baking on the camp fire??? The cowboys will be coming in to the camp at dusk. Tired, dirty,and...

Provided by Nancy J. Patrykus

Categories Beef

Time 15m

Number Of Ingredients 15

Ingredients

2-1/2 lb beef cubes.... (about 5 cups)
2 Tbsp all purpose flour
1 Tbsp paprika
1 tsp chili powder
2 tsp salt
3 Tbsp lard
2 large onions.........sliced
1 clove garlic........large and minced
1 can(s) tomatoes.........( 28oz. can)
3 Tbsp chili powder
1 Tbsp cinnamon
1 tsp ground cloves
1/2 to 1 tsp dry and crushed red peppers
2 c potatoes.......chopped
2 c carrots.........chopped

Steps:

1. Picture of the MARLBORO MAN. ***RECIPE:..Coat the beef in a mixture of flour, paprika, 1 teaspoon of chili powder and salt. Brown in hot fat in a large dutch oven.
2. Foto of my man,looking like the Marlboro Man, in Cheyenne WY. ***RECIPE:..Add onions, garlic and cook untill soft. Then add the tomatoes,chili powder,cinnamon and pepper. Cover and simmer 2 hours.
3. Covered wagon. ***RECIPE:..Add the potatoes and carrots and cook until the vegatables are done, about 45 minutes. ***NOTE:Marlboro man foto & recipeon a 1991 coupon. ***NOTE: Nestors foto is from our vacation in Wyoming to visit my son. He thought Nestor being in Wy. should look like a ca-boy, for a picture, so he toke his hat off and plopped it on Nesters head. Don't you just love the look on his face?..LOL Friends wanted me to submit it to Marlboro! Wish I had.

CHUCKWAGON BEEF STEW WITH CHEDDAR-SMASHED POTATOES

CHUCKWAGON BEEF STEW WITH CHEDDAR-SMASHED POTATOES image

Categories Beef

Yield 4

Number Of Ingredients 10

Ingredients

3 strips bacon, chopped
1 1/2 cups coarsely chopped onion
1 cup strong black coffee or beef broth
2 tablespoons Worcestershire sauce
2 1/2 pounds boneless beef chunk, cut into 1-inch cubes, well trimmed
2 large bay leaves
3 pounds Idaho potatoes, scrubbed and peeled, then halved
1 1/2 cups grated sharp cheddar or Monterey pepper jack cheese, or more to taste
Salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley, for garnish (optional)

Steps:

20 minutes high pressure plus 15 minutes natural pressure release Set the bacon in cooker and set the heat to medium high. Fry until quite crisp, stirring frequently to prevent sticking, and lowering the heat to medium, if needed, to prevent the bacon from burning, about 4 minutes. Transfer the bacon to a bowl and pour off the thin film of fat. Add the onions and cook over medium-high heat, stirring frequently, until softened slightly, about 2 minutes. Add coffee and stir well, taking care to scrape up any browned bits that are sticking to the bottom of the cooker. Add the Worcestershire sauce, beef, and bay leaves. Stack the potatoes on top for garnish the beef (Some will end up in the liquid and become extremely soft and flavorful.) Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat to maintain high pressure and cook 20 minutes. Allow the pressure to come down naturally for 15 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away form you to allow excess steam to escape. With a slotted spoon, lift the potatoes out of the cooker and set them in a large bowl. Taste the beef and, if not sufficiently tender, return to high pressure for 5 minutes more. Again, let the pressure come down naturally. Use a potato ricer or fork to mash the potatoes coarsely, mixing in the cheese and reserved, crisp bacon as you go. Season the potatoes with salt and lots of pepper. Reheat the potatoes in the microwave, if necessary. Remove the bay leaves from the stew and season to taste. Ladle the stew into large, shallow bowls. Set a large mound of smashed potatoes in the middle. Garnish with parsley, if you wish. Copyright © 2006 Lorna Sass

CHUCKWAGON BEEF STEW

Chuckwagon Beef Stew image

Plenty of fresh and tasty ingredients in this recipe that's reminiscent of the old cowboy days of grabbing some good grub while out on a trail ride or during cattle drives. The lemon slices are an unexpectedly great addition to this camp stew recipe.

Provided by Vickie Parks

Categories Beef Soups

Time 2h45m

Number Of Ingredients 15

Ingredients

4 lb lean beef, cubed
4 Tbsp oil
2 clove garlic, chopped
4 c hot water
2 large cans tomatoes (28-oz each)
2 slice lemon
3-4 medium onions, sliced
1 Tbsp salt
1 tsp black pepper
2 Tbsp granulated sugar
10-12 medium carrots, cut into 1-inch cubes
9 medium potatoes, quartered
1 dash(es) cloves
1 tsp dried basil leaves
2 can(s) english peas (14 or 15 oz each)

Steps:

1. In a skillet, brown beef well in oil.
2. Transfer cooked beef to a large Dutch oven, add garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar to pot. Mix well and simmer for 2 hours, stirring occasionally.
3. Add carrots, potatoes, cloves, and crushed basil leaves to pot. Cover pot, and cook over medium-low heat until vegetables are tender. Add canned peas and heat until peas are heated through.
4. If necessary, to thicken the gravy, mix about 2-3 tablespoons of flour dissolved in a little water, and stir it into the stew until the gravy is thickened. Serve hot.

CHUCKWAGON STEW

Chuckwagon Stew image

An easy to make comfort meal. Delicious! Serve with rolls and a salad.

Provided by Anita Hoffman

Categories Beef

Time 1h55m

Number Of Ingredients 9

Ingredients

1-1/2 lb lean beef, cubed
1/2 c flour
3 Tbsp oil
1 can(s) (8 ounces) tomato sauce
1/2 c hot water or beef broth
1/4 bay leaf (optional)
1 can(s) (1 pound) brick oven baked beans
1 small onion, chopped and sauteed (optional)
salt and pepper to taste

Steps:

1. Roll meat in flour mixed with salt.
2. Brown slowly in hot oil in Dutch oven.
3. Add water or beef broth, tomato sauce and seasonings; bring to a boil over high heat. Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
4. Add baked beans and onions. Cover and simmer for 15 minutes. Add a little water from time to time, if more gravy is needed.
5. Can also be made in a crock pot. Cook on high 4 hours, then add beans and onions and cook an additional 15-30 minutes.

Tips:

Choose the right meat: Chuckwagon stew is traditionally made with beef, but you can also use lamb, pork, or venison. If you're using beef, choose a chuck roast or stew meat. These cuts are tough but flavorful, and they become tender when cooked slowly.
Brown the meat: Browning the meat before adding it to the stew helps to develop its flavor and create a rich, brown sauce. To brown the meat, heat a large pot or Dutch oven over medium-high heat. Add the meat and cook, stirring occasionally, until it is browned on all sides.
Use a variety of vegetables: Chuckwagon stew is a great way to use up leftover vegetables. You can add any vegetables you like, but some common choices include potatoes, carrots, onions, celery, and green beans. You can also add other ingredients, such as corn, peas, or tomatoes.
Season the stew well: Chuckwagon stew is a hearty dish that can handle a lot of seasoning. Be generous with the salt and pepper, and add other spices, such as garlic, onion powder, paprika, or chili powder. You can also add a bay leaf or two for extra flavor.
Cook the stew slowly: Chuckwagon stew is a slow-cooked dish. The longer you cook it, the more tender the meat will become and the more flavorful the stew will be. Simmer the stew for at least 1 hour, or longer if you have time.

Conclusion:

Chuckwagon stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and meat. With a few simple ingredients and a little bit of time, you can make a delicious chuckwagon stew that your whole family will love. So next time you're looking for a hearty and flavorful meal, give chuckwagon stew a try. You won't be disappointed!

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