Chuck Wagon Beef Stew Recipe

This Chuck Wagon Beef Stew Recipe features red pepper flakes, fresh basil, and minced garlic.


| November 2013


Your grandparents were right: food prepared in a cast iron skillet is mouthwatering and memorable. Dutch Oven and Cast Iron Cooking (Fox Chapel Publishing, 2013) delves into that tradition with over 75 delicious recipes for the Dutch oven, stovetop, oven, campfire, or grill. Editor Katie Weeber provides instructions for both inside and outside cooking methods. This Chuck Wagon Beef Stew Recipe is from the chapter “Main Dishes.”

You can purchase this book from the GRIT store: Dutch Oven and Cast Iron Cooking.

More Dutch Oven and Cast Iron Cooking:
Italian Garlic Rolls Recipe
Roasted Chicken and Vegetables Recipe
Pumpkin Bread Recipe With Chocolate Chips

Chuck Wagon Beef Stew

Serves 5



3 potatoes
2 parsnips
1/2 (16 oz.) pkg. baby carrots
1 C. frozen corn or mixed vegetables
2 T. flour
1 tsp. paprika
1 1/2 tsp. chili powder, divided
1 tsp. salt
1 lb. cubed beef stew meat
3 T. olive oil
1 C. chopped onion
1/2 tsp. minced garlic
3 C. beef broth or bouillon
1/2 tsp. red pepper flakes
Seasoned salt and pepper to taste
Shaved Parmesan cheese, optional
Fresh basil leaves, optional

Scrub and cube potatoes. Peel and slice parsnips. Place potatoes, parsnips, carrots and corn in a large bowl; reserve for later use. In a gallon-size resealable plastic bag, combine flour, paprika, 1 teaspoon chili powder and salt. Add beef and shake to coat cubes well.







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