🌾 Chuckwagon Recipe #28: Campfire Beef, Barley & Mushroom Stew

🌾 Chuckwagon Recipe #28: Campfire Beef, Barley & Mushroom Stew

Serves: 6–8Prep Time: 15 minutesCook Time: 1 hour 10 minutes

A rich, comforting stew with tender beef, earthy mushrooms, and hearty barley — the kind of stick-to-your-ribs meal ranch cooks made to keep cowboys fueled through cold nights on the open range.

🥩 Ingredients

• 1 lb stew beef, cubed

• 1 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 cup sliced mushrooms

• ¾ cup pearl barley (uncooked)

• 1 can (14.5 oz) diced tomatoes

• 6 cups beef broth

• 1 tsp smoked paprika

• 1 tsp thyme

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• Optional: splash of Worcestershire or red wine

🍳 Instructions

1. Brown the Beef

Heat bacon grease in a Dutch oven. Add beef cubes and sear until browned on all sides. Remove and set aside.

2. Sauté Veggies

In the same pot, add onion, garlic, carrots, celery, and mushrooms. Cook 5–6 minutes until softened.

3. Build the Stew

Return beef to the pot. Add barley, tomatoes, broth, and seasonings. Stir well.

4. Simmer Slow

Bring to a boil, then reduce heat. Simmer 55–65 minutes, stirring occasionally, until barley and beef are tender and stew thickens.

5. Serve

Dish into bowls and enjoy with biscuits, skillet bread, or cornbread.

🤠 Chuckwagon Tip

For deeper cowboy flavor, stir in 1 teaspoon bacon drippings or a splash of Worcestershire right before serving!