Editor's Note: “This recipe will feed approximately 40 people,” Dawn says. “[It’s] a delicious, hearty stew that will have cowboys lined up at the chuckwagon two days ahead of time.” The recipe can be cooked over an open fire or in an oven; unlike many other recipes, the ingredients in this recipe can be downsized in equal proportions for smaller groups.
2 (3-pound) beef roasts (such as chuck or arm, also referred to as pot roast), diced into 1” cubes and sprinkled with meat tenderizer
1/4 cup (4 tablespoons) olive oil
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1 teaspoon cayenne powder
4 large sweet onions, diced
5 pounds red potatoes, diced or cubed; peel half and leave the other half unpeeled
5 (14.5-ounce) cans Swanson Beef Bone Broth
3 cups water
1 (7-ounce) can Mexicorn, undrained
1 (7-ounce) can white shoepeg corn, undrained
5 cups or 2 pounds carrots, sliced
6 fresh ears of corn, chopped in 1 to 2” pieces with the cob left on during the stewing
- Put the diced beef in a big stew pot with olive oil, cumin, black pepper, cayenne and 2 of the diced sweet onions. Once meat has begun to brown and the juices have accumulated, drain off and set aside those juices.
- Continue to cook the meat, browning on all sides for best flavor. This can take a while with that much meat. Smaller batches are quicker, but less beef broth accumulates.
- Once the meat is browned, add the remaining ingredients except the ears of corn (add them about an hour before serving).
- Transfer to a very large cast-iron stew pot, place over the fire and cook at a simmer for as little to 3 and as many as 5 hours depending on how long it takes the fire to cook the meat and vegetables tender. Or, put in a large covered roasting pan and cook in the oven at 350 degrees for 3 to 5 hours or until meat and vegetables are tender. (Tip: To make this as tasty as possible, make sure your meat cooks until it is very tender as the big chunks need to be easy to eat with a spoon.)
Recipe featured in Taste of Kansas: Chuckwagon Cooking
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