🌾 Chuckwagon Recipe

Old Trail Ham, Bean & Potato Stew

A true chuckwagon staple — humble ingredients, slow comfort, and deep, satisfying flavor.

Serves: 6–8Prep Time: 10 minutesCook Time: 45–50 minutes

This stew is rich without being heavy, made with smoky ham, tender potatoes, and hearty beans. It’s the kind of meal that filled bellies after a long day on the trail and warmed folks clear through.

🥓 Ingredients

• 2 cups cooked ham, diced (or leftover ham hock meat)

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 3–4 medium potatoes, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

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

• 4–5 cups chicken broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of apple cider vinegar or Worcestershire

🍳 Instructions

1. Start the BaseIn a Dutch oven, heat butter or bacon grease. Add onion and garlic; cook until fragrant.

2. Add Ham & VegetablesStir in diced ham, potatoes, carrots, and celery. Cook 3–4 minutes to build flavor.

3. Create the StewAdd beans, broth, thyme, paprika, salt, and pepper. Stir well.

4. Simmer SlowBring to a gentle boil, then reduce heat and simmer 35–40 minutes, until potatoes are tender and stew thickens.

5. Finish & ServeTaste and adjust seasoning. Add vinegar or Worcestershire if using.Serve hot with cornbread, biscuits, or skillet bread.

🤠 Chuckwagon Tip

Mash a few potatoes right in the pot during the last 5 minutes — it naturally thickens the stew the same way old trail cooks did.