Hot and Hearty Firehouse Stew for a Cold, Winter Night

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Firefighters often work 48 hours on and 48 hours off. They learn to cook and cook well. Firehouse Stew is a favorite go-to on cold, winter nights at the fire station. Serve it up with a side of garlic bread and a fresh spinach salad.

Firehouse Stew

Fire House Stew

2 ½ lbs beef cubes

2 tbsp flour

1 tbsp paprika

1 tsp chili powder

2 tsp salt

3 tbsp lard

2 onion, sliced

1 clove garlic, minced

1 (28 oz.) can stewed tomatoes

3 tbsp chili powder

1 tbsp. cinnamon

1 tsp ground cloves

1 (12 oz) can of corn

1 tsp crushed red pepper

2 cups potatoes, chopped

2 cups carrots, chopped


Coat beef cubes in a mixture of flour, paprika, 1 tsp chili powder, and salt.

Brown in hot fat in large Dutch oven.

Add onion and garlic. Cook until soft.

Add tomatoes, chili powder, cinnamon, garlic and peppers.

Cover and simmer for two hours.

Add potatoes, corn and carrots. Cook until vegetables are done, about 45 minutes.