There is something truly comforting and hearty about a rich, slow-cooked stew that brings everyone together around the table. This Chuckwagon Stew Recipe is a classic dish bursting with tender chunks of beef, savory vegetables, and a blend of spices that warm the soul. Perfect for chilly evenings or weekend family dinners, this recipe transforms simple, wholesome ingredients into a flavor-packed meal that feels like a big, cozy hug in a bowl.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of taste and texture in this stew. Each item plays an important role, whether it’s adding depth of flavor, a hearty bite, or a pop of color.
- 2 lb stew meat: Choose well-marbled beef for tenderness and rich flavor after slow cooking.
- ¼ cup all-purpose flour: This helps to lightly coat the beef, giving it a lovely crust and slight thickening the stew.
- 1 Tbsp olive oil: Essential for searing the meat to lock in flavors before slow cooking.
- 1 tsp sugar: Balances the acidity of the tomatoes and adds a hint of sweetness.
- 1 (15-oz) can diced tomatoes (undrained): Adds vibrant color and a robust, tangy base to the stew.
- 1 (14.5-oz) can beef broth: The flavorful liquid that brings everything together into a rich broth.
- 2 tsp salt (or to taste): Enhances all the flavors throughout the stew.
- ¼ tsp black pepper (or to taste): Adds just the right amount of subtle heat and complexity.
- 2 tsp chili powder: Injects a warm, mildly spicy note that complements the beef beautifully.
- ¼ tsp dried thyme: A fragrant herb that deepens the stew’s savory profile.
- 2-3 Yukon gold potatoes (peeled and cubed): Their creamy texture melts into the stew after slow cooking.
- 3-4 carrots (peeled and sliced): Bring natural sweetness and a pleasant crunch when cooked just right.
- 1 cup frozen green peas: Added near the end for a splash of color and fresh flavor.
How to Make Chuckwagon Stew Recipe
Step 1: Prepare and Sear the Beef
Begin by coating the stew meat evenly with the flour and sugar mixture. This simple step is crucial because it creates a wonderful crust on the meat when seared, locking in those juicy flavors and helping to thicken the stew later. Heat the olive oil in a large skillet over medium-high heat and brown the beef pieces until they develop a rich golden crust. This initial searing adds layers of flavor that elevate the entire dish.
Step 2: Combine Ingredients in the Slow Cooker
Once the beef is browned, transfer it to your slow cooker. Add in the undrained diced tomatoes, beef broth, salt, black pepper, chili powder, and dried thyme. Stir gently to combine everything well. Then, toss in the peeled and cubed Yukon gold potatoes and sliced carrots. These hearty vegetables will soak up the stew’s flavors and contribute to its perfect texture after hours of slow cooking.
Step 3: Slow Cook to Perfection
Set the slow cooker to low heat and let the stew simmer gently for 7 to 8 hours. This slow cooking is what makes the Chuckwagon Stew Recipe truly special, allowing the beef to become melt-in-your-mouth tender and the flavors to harmonize deliciously. About 30 minutes before serving, stir in the frozen green peas and continue cooking. This keeps them bright and tender without turning mushy, adding the final touch of freshness to your stew.
How to Serve Chuckwagon Stew Recipe
Garnishes
To add an extra pop of color and flavor, sprinkle freshly chopped parsley or cilantro on top before serving. A dollop of sour cream or a sprinkle of shredded cheddar cheese can also add a creamy, indulgent twist that perfectly complements the robust flavors of the stew.
Side Dishes
This stew pairs wonderfully with crusty bread or warm dinner rolls to soak up every last drop of the luscious broth. Creamy mashed potatoes or even a simple green salad offer refreshing contrasts that balance the hearty nature of the stew.
Creative Ways to Present
For a rustic, charming presentation, serve your Chuckwagon Stew Recipe in individual mini cast iron skillets or hearty bread bowls. This adds an inviting, down-home vibe that makes the meal feel even more special and comforting.
Make Ahead and Storage
Storing Leftovers
Leftover Chuckwagon Stew can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after sitting overnight, making it even more delicious when reheated.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion, and freeze for up to 3 months. It’s perfect for quick, comforting meals on busy days.
Reheating
Gently reheat leftovers on the stove over medium-low heat, stirring occasionally, until warmed through. If the stew has thickened, add a splash of beef broth or water to loosen it up and restore its satisfying consistency.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is ideal, you can use chuck roast or brisket cut into cubes for a similar tender, flavorful result when slow cooked.
Is it necessary to brown the meat first?
Browning the meat is highly recommended because it adds rich, caramelized flavors that really make the stew taste special. Skipping this step could result in a less flavorful stew.
Can I make this stew in a regular pot instead of a slow cooker?
Yes, you can simmer the stew on the stove over low heat for about 2 to 3 hours until the beef is tender. Just keep it covered and stir occasionally to prevent sticking.
What can I substitute for frozen peas?
If you don’t have frozen peas, fresh peas or green beans work well as colorful, crisp alternatives added near the end of cooking.
How spicy is the stew?
The chili powder gives a mild warmth without overwhelming heat, making this stew approachable for most palates. You can adjust the amount to suit your taste.
Final Thoughts
This Chuckwagon Stew Recipe is one of those rare dishes that brings simplicity and heartiness together perfectly. It’s easy to prepare, slow-cooked to tender perfection, and full of warm, comforting flavors that feel like a true taste of home. Grab your slow cooker and give this recipe a try—you’ll likely find it becoming a new favorite for your family and friends to enjoy, time and time again.
Print
Chuckwagon Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Chuckwagon Stew slow-cooked to perfection with tender beef, Yukon gold potatoes, carrots, and peas simmered in a flavorful tomato and beef broth base.
Ingredients
Meat and Coating
- 2 lb stew meat
- ¼ cup all-purpose flour
- 1 tsp sugar
Cooking Fat
- 1 Tbsp olive oil
Liquid and Seasonings
- 1 (15-oz) can diced tomatoes (undrained)
- 1 (14.5-oz) can beef broth
- 2 tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 2 tsp chili powder
- ¼ tsp dried thyme
Vegetables
- 2–3 Yukon gold potatoes (peeled and cubed)
- 3–4 carrots (peeled and sliced)
- 1 cup frozen green peas
Instructions
- Prepare and Brown Meat: Coat the stew meat thoroughly in the flour and sugar mixture to create a light coating. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the coated stew meat to the pan and cook until it starts to brown on all sides, enhancing the stew’s depth of flavor.
- Transfer to Slow Cooker: Move the browned meat to your slow cooker. Add all remaining ingredients except the frozen peas, including diced tomatoes (with juice), beef broth, salt, pepper, chili powder, dried thyme, peeled and cubed potatoes, and sliced carrots.
- Slow Cook: Set the slow cooker to LOW and cook the stew for 7 to 8 hours, allowing the meat and vegetables to become tender and flavors to meld beautifully.
- Add Peas and Finish Cooking: After the initial cooking time, add the frozen green peas to the slow cooker. Continue to cook for an additional 30 minutes to soften the peas without losing their vibrant color and texture.
Notes
- For a thicker stew, you can increase the flour coating on the meat or add a slurry of cornstarch and water during the last hour of cooking.
- Adjust the salt and chili powder according to your taste preference, especially if you prefer a spicier or milder stew.
- If slow cooker space is limited, use smaller batches or a larger slow cooker to accommodate all ingredients comfortably.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
