Chuckwagon Stew
Submitted by sammy804
Slow-simmered beef stew with chili powder, cinnamon, and cloves gives this chuck wagon classic a warm Southwestern kick. Potatoes and carrots round out a hearty one-pot supper.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is trail-food cooking brought home to your Dutch oven. Beef cubes get dusted in flour and paprika, browned in hot fat until they’re crusty on all edges, then simmered low and slow with tomatoes and a spice blend that sets this apart from any ordinary stew.
The secret is cinnamon and ground cloves layered in with the chili powder. It sounds unusual, but those warm spices melt into the broth and give the whole pot a deep, almost smoky richness you can’t get from chili powder alone.
Potatoes and carrots go in near the end so they hold their shape. Serve this in deep bowls with crusty bread to soak up every last drop.
Pro Tips
- Brown the beef in batches so the pieces sear instead of steam. Crowding the pot kills the crust.
- Don’t skip the lard if you can find it. It adds an authentic richness that oil can’t match.
- The stew gets even better the next day as the spices continue to meld together overnight.
- Add a splash of vinegar or lime juice right before serving to brighten up the rich broth.
Ingredients
Directions
Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and salt.
Brown in hot fat in a large Dutch oven.
Add onion and garlic and cook until soft.
Then add tomatoes, chili powder, cinnamon, cloves and peppers.
Cover and simmer 2 hrs.
Add potatoes and carrots and cook until vegetables are done, about 45 mins.
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