Read by Michael Flamel

Once upon a time in the vast, untamed plains of Texas, a group of rugged cowboys roamed the land with their trusty steeds. These cowboys, known for their grit and determination, also had a surprisingly keen sense of culinary adventure. Among them was a legendary cook named Buck, who could turn the simplest ingredients into hearty, flavorful meals.

One evening, as the sun dipped below the horizon and the campfire crackled to life, Buck decided to create something special. He gathered his ingredients: chunks of tough beef, a few wild onions, and some prairie herbs. As the stew simmered, the aroma filled the air, drawing the cowboys closer to the fire. The result was a simple yet satisfying beef stew, perfect for those long nights under the stars.

Over the decades, as settlers established homesteads and gardens began to flourish, this humble beef stew evolved. Fresh, garden-grown vegetables and herbs were added, transforming it into a dish that not only warmed the body but delighted the palate. Today, Texas beef stew is a beloved classic, enjoyed in both rustic campfires and cozy ranch houses.

Texas Beef Stew

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A classic beef and vegetable stew with tender chunks of beef, hearty vegetables, and savory herbs—simmered in a rich tomato-beef broth for a comforting, satisfying meal.

• Author: Don Nicholas
• Prep Time: 30 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: Serves 6-8 1x
• Category: Soups

Ingredients

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• 2 pounds of beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 large carrots, sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, sliced
• 1 large bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Brown the Beef: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
3. Add Liquids and Seasonings: Return the beef to the pot. Add the beef broth, water, diced tomatoes with their juice, and tomato paste. Stir to combine. Add the thyme, oregano, bay leaf, salt, and pepper.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 hours, or until the beef is tender.
5. Add Vegetables: Add the carrots, potatoes, celery, bell pepper, corn, and green beans. Continue to simmer for another 30 minutes, or until the vegetables are tender.
6. Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.

Serving Suggestions

Prairie Campfire: Serve the stew in rustic tin bowls, accompanied by thick slices of cornbread and a side of pickled jalapeños. For an authentic cowboy experience, enjoy it under the stars with a tin cup of strong black coffee or a swig of sarsaparilla.

Cozy Ranch House: Serve in ceramic bowls with a side of crusty sourdough bread and a mixed green salad. Pair with a robust red wine, such as a Texas Tempranillo or a glass of iced tea with a sprig of mint.

Whether you’re out on the open range or nestled in a warm kitchen, this Texas beef stew is sure to satisfy. It’s a tribute to the ingenuity of the cowboys and the bounty of the Texas gardens, a dish that has truly stood the test of time. So, gather your ingredients, light the fire, and enjoy a taste of cowboy history. ❖