🌾 Chuckwagon Recipe Smoked Brisket

🌾 Chuckwagon Recipe : Smoked Brisket & Red Bean Stew

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

A deep, smoky, slow-cooked–flavored stew using brisket (or chuck roast) that tastes like it’s been simmering at a cattle drive campfire all day. Bold, hearty, and unforgettable!

🐂 Ingredients

• 2 cups cooked smoked brisket, chopped(or substitute 1 lb browned chuck roast or stew beef)

• 1 tbsp bacon grease or butter

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 green bell pepper, diced

• 2 medium potatoes, diced

• 2 carrots, sliced

• 1 can (15 oz) red beans, drained & rinsed

• 1 can (14.5 oz) diced tomatoes

• 4 cups beef broth

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• Optional: 1–2 tsp BBQ sauce for campfire sweetness

🍳 Instructions

1. Sauté the Base

Heat bacon grease in a Dutch oven. Add onion, garlic, and bell pepper. Cook until softened.

2. Add Veggies

Stir in potatoes and carrots. Cook 3–4 minutes.

3. Build the Stew

Add brisket, beans, tomatoes, broth, and all seasonings. Stir well.

4. Simmer Slowly

Bring to a boil, reduce heat, and simmer 45 minutes, stirring occasionally, until potatoes are tender and stew thickens.

5. Taste & Serve

Add salt, pepper, or BBQ sauce to taste.Serve hot with cornbread, biscuits, or skillet bread.

🤠 Chuckwagon Tip

If you have leftover brisket rub or pan juices, stir a tablespoon into the pot — it adds incredible smoky depth like a real camp cookout!