🌾 Agape Love Daily Chuckwagon Recipe🍲 Maple-Bourbon Beef & Sweet Onion Camp Stew A rich, slightly sweet, deeply savory winter stew — tender beef, caramelized onions, and a touch of maple warmth.

🍲 Maple-Bourbon Beef & Sweet Onion Camp Stew

A rich, slightly sweet, deeply savory winter stew — tender beef, caramelized onions, and a touch of maple warmth.

Serves: 6–8Cook Time: 1 hour

This stew has depth. The onions cook down slow and sweet, the beef turns tender, and a splash of maple gives it that unexpected, comforting finish — perfect for a cold February evening.

🥩 Ingredients

• 1½ lbs beef chuck, cubed

• 2 tbsp butter or bacon grease

• 2 large sweet onions, thinly sliced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 medium potatoes, diced

• 4½ cups beef broth

• 2 tbsp pure maple syrup

• 2 tbsp bourbon (optional but beautiful depth)

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• Salt to taste

🍳 Instructions

1. Caramelize the OnionsIn a Dutch oven, melt butter over medium heat.Add sliced onions and cook slowly for 10–12 minutes, stirring occasionally, until golden and soft.

2. Brown the BeefPush onions to the side and add beef. Brown on all sides (5–6 minutes).

3. Build the BaseAdd garlic and cook 1 minute.Pour in bourbon (if using) and let it simmer 1–2 minutes to cook off the alcohol.

4. Create the StewAdd carrots, potatoes, broth, maple syrup, thyme, paprika, pepper, and salt.

5. Simmer SlowBring to a gentle boil, then reduce heat. Cover and simmer 40–45 minutes, until beef is tender and broth thickens slightly.

6. ServeTaste and adjust seasoning.Ladle into bowls and serve with crusty bread or skillet cornbread.

🤠 Chuckwagon Tip

A little sweetness balances smoky and savory flavors — trail cooks often added molasses or maple when they had it to deepen a stew.