Chuckwagon Chow

Brendan Zugibe


Here's an easy, yet hearty and flavorful, recipe influenced by the critically important job of cattle drive cook from the mid 1850s.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 10 Min
Stove Top


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  • 2 lb
    stew beef, 1/2" pieces
  • 2 tsp
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 c
  • 2 Tbsp
    olive oil
  • 1
    green bell pepper, chopped
  • 1 medium
    onion, chopped
  • 2
    garlic cloves, minced
  • 1 1/2 c
    beef broth
  • 1 Tbsp
    chili powder
  • 2 tsp
    dried cilantro
  • 1 tsp
    dry mustard
  • 1 can(s)
    sweet corn, drained
  • 1 can(s)
    kidney beans, drained

How to Make Chuckwagon Chow


  1. Combine the paprika, salt, pepper and flour into a Ziploc bag. Add the beef and shake until the spice/flour mixture covers the beef pieces.
  2. Bring 2 Tbsp olive oil to medium heat in a large skillet. Brown the beef on all sides, stirring occasionally. Add the pepper and onion and cook until the onion is softened, about 5-6 minutes. Add the garlic and stir constantly for 2 minutes. Add the broth, chili powder, cilantro, mustard, salt and pepper, and stir well to combine.
  3. Bring the stew to a boil, cover, and reduce heat to a medium simmer. Cook for 35-40 minutes, and then add corn and kidney beans. Cover and cook for an additional 15 minutes.

Printable Recipe Card

About Chuckwagon Chow

Course/Dish: Beef, Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Soy Free

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