🌾 Chuckwagon January 5 Recipe🫘 Smoky Sausage, Bean & Root Vegetable Camp Stew

🫘 Smoky Sausage, Bean & Root Vegetable Camp Stew

A no-nonsense winter stew — bold flavor, simple ingredients, and true chuckwagon comfort.

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

This stew leans into smoky sausage, hearty beans, and root vegetables that were staples on the trail because they lasted well and filled bellies fast.

🥓 Ingredients

• 1 lb smoked sausage or kielbasa, sliced

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 1 parsnip or turnip, diced (optional but traditional)

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

• 4 cups chicken or beef broth

• 1 tsp smoked paprika

• 1 tsp thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of apple cider vinegar for balance

🍳 Instructions

1. Brown the SausageIn a Dutch oven, heat butter or bacon grease. Add sausage and lightly brown. Remove and set aside.

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

3. Add VegetablesStir in potatoes, carrots, and parsnip/turnip. Cook 3–4 minutes.

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

5. SimmerBring to a gentle boil, reduce heat, and simmer 30–35 minutes, until vegetables are tender and stew thickens.

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

🤠 Chuckwagon Tip

Root vegetables were prized on the trail because they stored well — adding parsnips or turnips gives this stew that true old-world chuckwagon feel.