Chuckwagon Son-of-a-Gun Stew
A hearty, dark stew of beef heart, liver, and organ meats simmered with onions and chiles, thickened with a rich broth. It was the signature dish of the roving chuckwagon cooks who fed cowboys on Wyoming cattle drives.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Large Dutch oven
- •Sharp boning knife
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24
- carbs
- 14
- protein
- 34
- calories
- 410
Instructions
- 1
Cut away the tough skin and thin film from the organ meats. Chop them into bite-sized pieces.
- 2
Mix flour with salt and pepper. Lightly coat the heart, liver, and chuck in the seasoned flour.
- 3
Heat the bacon fat in a Dutch oven. Brown all the meats in batches, then set them aside.
- 4
Add the onion and garlic to the pot. Cook them until they become soft.
- 5
Put the meats and bones back into the pot. Pour in the broth and add the green chile.
- 6
Bring the liquid to a simmer and cover the pot. Cook on low heat for 2 to 2.5 hours until the meats are tender.
- 7
Take out the marrow bones and spoon off extra fat from the top. Taste and add more seasoning if needed.
- 8
Ladle the hot stew into bowls. Serve with bread on the side.
Chef's tips
Cut away all the tough film from the organ meats first. Keep the heat low so the meat turns soft and tender.
Storage
Refrigerate up to 3 days in a sealed container.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Boiling the stew too fast, which makes the organ meats tough and chewy.
- •Forgetting to trim the meat, leaving tough skin in the stew.
Serving suggestions
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