🌾 Chuckwagon Recipe

Prairie Beef, Barley & Root Vegetable Stew

A slow-simmered, stick-to-your-ribs classic made with simple ingredients that fed cowhands well.

Serves: 6–8Prep Time: 10 minutesCook Time: 55–60 minutes

This stew is earthy, filling, and deeply comforting — the kind of meal that would simmer beside a chuckwagon fire while the wind blew across the plains.

🥩 Ingredients

• 1 lb beef stew meat or chuck roast, cubed

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 parsnips or additional carrots, chopped

• 2 celery stalks, chopped

• ¾ cup pearl barley (uncooked)

• 1 can (14.5 oz) diced tomatoes

• 5–6 cups beef broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of Worcestershire or apple cider vinegar

🍳 Instructions

1. Brown the BeefHeat bacon grease in a Dutch oven. 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 carrots, parsnips, and celery. Cook 3–4 minutes.

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

5. Simmer SlowBring to a gentle boil, then reduce heat. Simmer 45–50 minutes, stirring occasionally, until barley is tender and stew thickens.

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

🤠 Chuckwagon Tip

Barley was a trail favorite because it stretched meals and kept cowboys full longer — mash a few vegetables into the broth for extra thickness the old-time way.