This Chuck Wagon Stew Recipe makes a thick, hearty and delicious stew with a Southwestern flair. It’s so good on a fall day! Warms you up fast!
If you prefer a thinner stew just add some additional water or broth.
I love it, it’s easy and super great! Leftovers for lunch or whenever I want is great too!
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Chuck Wagon Stew is a hearty beef dish that really fills empty bellies!
- 1 lb stew meat
- 1 onion chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt please adjust to your taste
- 1 1/2 teaspoons pepper
- 1 tablespoon chili powder
- 2 cups tomatoes chopped
- 2 cups beef broth
- 2 cups water
- 4 potatoes peeled and cubed
- 1 carrot peeled and sliced
- Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking. Add the meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
- Add the broth and water to the pan along with the tomatoes and their liquid and stir/scrape well to get any browned bits off the bottom.
- Bring to a rolling boil.
Cover and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
- Uncover and continue to simmer until meat and veggies are tender and done to your liking.
- Taste and adjust seasoning if desired.
Great with some warm crusty bread.
Enjoy this Chuck Wagon Stew!
Up Next:
Crock Pot Red Beans & Rice – Crescent City Style
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Recipe based on one by Mama’s Kitchen
Photo by Mama’s Kitchen