🌾 Chuckwagon Recipe #22: Campfire Creamy Beef Noodle Stew

Campfire Creamy Beef Noodle Stew

Serves: 6–8Prep Time: 15 minutesCook Time: 40 minutes

A rich, creamy beef-and-noodle stew that tastes like something the trail cook would’ve made on a cold night to keep the cowboys warm and full.

🥩 Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, sliced

• 3 cups beef broth

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup milk or half-and-half

• 2 cups egg noodles (uncooked)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp thyme

• ½ tsp salt

• ½ tsp black pepper

• Optional: ½ cup frozen peas for color

🍳 Instructions

1. Brown the Beef

Heat a Dutch oven over medium. Cook ground beef until browned. Drain excess grease.

2. Add Vegetables

Stir in onion, carrots, celery, and garlic. Cook 5 minutes until softened.

3. Build the Stew Base

Add beef broth, cream of mushroom soup, milk, and seasonings. Stir until smooth.

4. Add Noodles

Stir in egg noodles. Reduce heat to low and simmer 15–18 minutes, stirring occasionally, until noodles are tender and stew thickens.

5. Finish & Serve

Add peas (optional), taste and adjust seasoning.Serve with cornbread, biscuits, or crusty bread.

🤠 Chuckwagon Tip

For an authentic, smoky campfire flavor:Add 1 teaspoon Worcestershire OR a dash of liquid smoke — just enough to give that old western cookfire aroma!