Chuckwagon Beef Stew

Chuckwagon Beef Stew

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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)

How to Make Chuckwagon Beef Stew


  1. In a skillet, brown beef well in oil.
  2. Transfer 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.
  3. Add 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.
  4. If 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.

Printable Recipe Card

About Chuckwagon Beef Stew

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

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