Chuckwagon Stew

Chuckwagon Stew

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Anita Hoffman


An easy to make comfort meal. Delicious! Serve with rolls and a salad.


★★★★★ 1 vote

10 Min
1 Hr 45 Min
Stove Top


  • 1-1/2 lb
    lean beef, cubed
  • 1/2 c
  • 3 Tbsp
  • 1 can(s)
    (8 ounces) tomato sauce
  • 1/2 c
    hot water or beef broth
  • 1/4
    bay leaf (optional)
  • 1 can(s)
    (1 pound) brick oven baked beans
  • 1
    small onion, chopped and sauteed (optional)
  • ·
    salt and pepper to taste

How to Make Chuckwagon Stew


  1. Roll meat in flour mixed with salt.
  2. Brown slowly in hot oil in Dutch oven.
  3. Add water or beef broth, tomato sauce and seasonings; bring to a boil over high heat.
    Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
  4. Add baked beans and onions.
    Cover and simmer for 15 minutes.
    Add a little water from time to time, if more gravy is needed.
  5. Can also be made in a crock pot.
    Cook on high 4 hours, then add beans and onions and cook an additional 15-30 minutes.

Printable Recipe Card

About Chuckwagon Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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