Son-of-a-Gun Stew

Name: Son-of-a-Gun Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Ingredients: 2 pounds stewing beef or beef trimmings, cubed; 3 tablespoons lard or cooking oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth or water; 3 large potatoes, peeled and cubed; 3 carrots, sliced; 2 celery stalks, chopped; 1 teaspoon dried thyme; 1 bay leaf; Salt and black pepper to taste; Fresh parsley for garnish

Son-of-a-Gun Stew is a hearty stew associated with cattle drivers and chuckwagon cooks of the Great Plains during westward expansion and post-Civil War settlement. Made with various meats, vegetables, and basic seasonings, this stew reflects resourcefulness and sustenance on the trail.

No featured photo yet. Upload a photo with your review. The highest-rated community photo may become this recipe's hero image.

Difficulty

Medium

Prep time

20 minutes

Cook time

2 hours

Total time

2 hours 20 minutes

Servings

Region

Great Plains

Era introduced

1861-1900

Introduced by

Great Plains cattle drivers and chuckwagon cooks

Recipe tools

Save to a Collection

The Story

During the cattle trail era of the mid-to-late 19th century, chuckwagon cooks developed practical, filling meals using available ingredients to feed cowboys on long drives. Son-of-a-Gun Stew became a nourishing staple, combining beef trimmings with root vegetables and simple seasonings. This dish symbolizes the grit and ingenuity of frontier life on the Great Plains following the Civil War.

Ingredients

2 pounds stewing beef or beef trimmings, cubed
3 tablespoons lard or cooking oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth or water
3 large potatoes, peeled and cubed
3 carrots, sliced
2 celery stalks, chopped
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley for garnish

Equipment

Large pot
Skillet
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Heat lard or oil in a large pot over medium-high heat.
Brown beef cubes in batches; set aside browned meat.
In same pot, saute onion and garlic until translucent.
Return beef to pot; add beef broth to cover meat.
Add bay leaf and thyme; bring stew to a boil, then reduce heat and simmer covered for 1.5 hours.
Add potatoes, carrots, and celery; continue cooking another 30 minutes until vegetables and meat are tender.
Remove bay leaf; season stew with salt and pepper to taste.
Garnish with fresh parsley and serve hot with bread or cornbread.

Community Recipes

Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.

No community recipes yet. Submitted recipes are published right away.

Community Reviews

Rate this recipe and share how it worked at your table.

No reviews yet. Be the first to rate this recipe.

Related Recipes

Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.

Same era

America's Melting Pot

Army Bean Soup photo coming soon

1861-1900

Army Bean Soup

A hearty military-style bean soup built on navy beans, smoked ham hock, onion, celery, carrot, and bay leaf, adapted for a home pot from large-batch service traditions.

United States military and institutional kitchens1861-1900