Chuckwagon Beef Stew

Chuckwagon Beef Stew Recipe

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Vickie Parks


Plenty of fresh and tasty ingredients in this recipe that's reminiscent of the old cowboy days of grabbing some good grub while out on a trail ride or during cattle drives. The lemon slices are an unexpectedly great addition to this camp stew recipe.

☆☆☆☆☆ 0 votes
8 to 10
15 Min
2 Hr 30 Min
Stove Top


4 lb
lean beef, cubed
4 Tbsp
2 clove
garlic, chopped
4 c
hot water
2 large
cans tomatoes (28-oz each)
2 slice
3-4 medium
onions, sliced
1 Tbsp
1 tsp
black pepper
2 Tbsp
granulated sugar
10-12 medium
carrots, cut into 1-inch cubes
9 medium
potatoes, quartered
1 dash(es)
1 tsp
dried basil leaves
2 can(s)
english peas (14 or 15 oz each)


1In a skillet, brown beef well in oil.
2Transfer cooked beef to a large Dutch oven, add garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar to pot. Mix well and simmer for 2 hours, stirring occasionally.
3Add carrots, potatoes, cloves, and crushed basil leaves to pot. Cover pot, and cook over medium-low heat until vegetables are tender. Add canned peas and heat until peas are heated through.
4If necessary, to thicken the gravy, mix about 2-3 tablespoons of flour dissolved in a little water, and stir it into the stew until the gravy is thickened. Serve hot.

About Chuckwagon Beef Stew

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