Chuckwagon-Inspired Beef Stew with Potatoes and Carrots
This beef stew uses basic ingredients and cooks in one pot. It is practical for a Dutch oven over a campfire or a regular pot on an RV stove and makes enough for several servings.
Ingredients (serves 6)
1½–2 pounds beef stew meat (or chuck, cubed), 3–4 potatoes (cubed), 3–4 carrots (sliced), 1 onion (diced), 2–3 tablespoons oil or bacon drippings, 3–4 cups beef broth, 1–2 tablespoons flour, salt, pepper, and optional garlic, Worcestershire sauce, or thyme.
Method
Heat oil in a Dutch oven or large pot over medium-high heat. Season the beef with salt and pepper and brown it in batches. Remove and set aside. Add the onion and cook until softened. Sprinkle with flour and stir for 1 minute. Return the beef to the pot and add the broth, scraping up any browned bits. Bring to a simmer. Add the potatoes and carrots. Cover and cook 45–60 minutes (longer over a gentler campfire) until the meat and vegetables are tender. Stir occasionally and add a little more broth if needed. Taste and adjust seasoning before serving.
Browning the beef first adds flavor. The stew holds well and can be made ahead and reheated. Over a campfire, keep the heat steady and check the liquid level so it does not cook dry.
For make-ahead meals, refrigerate in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or below, use within 3–4 days, and reheat to 165°F. USDA leftover-safety guidance
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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