Cowboy Stew Recipe!
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Thank y’all for stopping by! In this video I’m going to show you an easy cowboy-approved stew recipe that I cook on the chuck wagon on cold days. It’s hearty and you can use it with beef, elk or any meat you prefer. So take the chill off and enjoy our Cowboy Stew Recipe.

Enjoy the video and leave questions or comments below.


Cowboy Stew Recipe

8 regular red potatoes, chunked
2 ½ cups sliced carrots
1 large yellow onion, sliced
1 large jalapeno, chopped
3 (14.5-ounce) cans stewed tomatoes
1 (15-ounce) can tomato sauce
1 (10-ounce) can Rotel
3 (4-ounce) cans chopped green chile
2 tablespoons minced garlic
Canola oil
3.5 – 4 lbs. stew meat (elk, beef, etc.) chunked
3 quarts water or beef broth
Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper


1. Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
2. Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
3. Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.





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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron, Camp Cooking
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