🌾 Chuckwagon Rancher’s Beef & Potato Hash Stew

🌾 Chuckwagon Rancher’s Beef & Potato Hash Stew

Serves: 6–8Prep Time: 15 minutesCook Time: 50 minutes

A hearty trail-inspired stew made from simple ingredients cowboys always had on hand: beef, potatoes, onions, and a few pantry staples. This one is thick, rustic, and perfect for a cold December day!

🥩 Ingredients

• 1 lb ground beef or diced stew beef

• 1 tbsp bacon grease or butter

• 1 medium onion, chopped

• 3 medium potatoes, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 can (14.5 oz) diced tomatoes

• 1 cup corn (fresh, frozen, or canned)

• 4 cups beef broth

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 tsp Worcestershire sauce (optional but delicious)

• Optional: pinch of chili flakes for heat

🍳 Instructions

1. Brown the Beef

Heat bacon grease in a Dutch oven. Add beef and cook until browned. Drain excess grease if needed.

2. Add the Aromatics

Stir in onion, carrots, and celery. Cook 4–5 minutes until slightly softened.

3. Build the Stew

Add potatoes, tomatoes, corn, broth, and all seasonings. Stir well.

4. Simmer Slow & Steady

Bring to a boil, then reduce heat. Simmer uncovered 35–40 minutes until potatoes are tender and stew thickens.

5. Taste & Serve

Adjust seasoning, ladle into bowls, and enjoy with biscuits, cornbread, or a slice of skillet bread.

🤠 Chuckwagon Tip

For true cowboy richness, add a tablespoon of black coffee to the pot — old trail cooks used it to deepen the flavor and stretch the broth!