Chuckwagon January 14 Recipe🫘 Old-Fashioned Beef, Bean & Tomato Camp Stew

 

Old-Fashioned Beef, Bean & Tomato Camp Stew

A humble, filling chuckwagon classic — slow-simmered, hearty, and made to warm you clear through.

Serves: 6–8Prep Time: 10 minutes Cook Time: 45–50 minutes

This stew reflects true chuckwagon cooking: simple pantry staples, rich flavor built slowly, and a pot that feeds everyone well.

🥩 Ingredients

• 1½ lbs beef stew meat or chuck roast, cubed

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 1 can (15 oz) pinto beans or kidney beans, drained & rinsed

• 1 can (14.5 oz) diced tomatoes

• 4–5 cups beef broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of Worcestershire sauce

🍳 Instructions

1. Brown the BeefIn a Dutch oven, heat bacon grease. Brown beef on all sides. Remove and set aside.

2. Build the BaseIn the same pot, sauté onion and garlic until fragrant.

3. Add VegetablesStir in potatoes and carrots. Cook 3–4 minutes.

4. Create the StewReturn beef to the pot. Add beans, tomatoes, broth, thyme, paprika, salt, and pepper.

5. Simmer SlowBring to a gentle boil, reduce heat, and simmer 35–40 minutes, until beef is tender and stew thickens.

6. ServeLadle into bowls and serve with cornbread, biscuits, or skillet bread.

🤠 Chuckwagon Tip

Beans were a trail staple because they stretched meals — mash a few beans in the pot near the end for extra thickness and old-time flavor.