Chuckwagon Chow

Chuckwagon Chow

The chuckwagon was the term used to refer to the particular wagon that was filled with food, cooking utensils, and of course the chef, as part of a wagon train of workers or settlers. One-pot meals like this one were popular with gold prospectors, ranchers and settlers here in the mid to late 1800s.

Chuckwagon Chow

  • 2 Lb Stew Beef, chopped into ½” pieces
  • 2 tsp Paprika
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ C Flour
  • 2 Tbsp Olive Oil
  • 1 Green Bell Pepper, chopped
  • 1 Medium Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 ½ C Beef Broth
  • 1 Tbsp Chili Powder
  • 2 tsp Dry Cilantro
  • 1 tsp Dry Mustard
  • Salt and Pepper to taste
  • 1 Can Sweet Corn, drained
  • 1 Can Kidney Beans, drained

Combine the paprika, salt, pepper and flour into a Ziploc bag. Add the beef and shake until the spice/flour mixture covers the beef pieces. Bring 2 Tbsp olive oil to medium heat in a large skillet. Brown the beef on all sides, stirring occasionally. Add the pepper and onion and cook until the onion is softened, about 5-6 minutes. Add the garlic and stir constantly for 2 minutes. Add the broth, chili powder, cilantro, mustard, salt and pepper, and stir well to combine. Bring the stew to a boil, cover, and reduce heat to a medium simmer. Cook for 35-40 minutes, and then add corn and kidney beans. Cover and cook for an additional 15 minutes.