Deadwood 1877 |
The American West is not just a major
part of American history, but it remains a special culture that is
admired in certain European countries, like in Denmark country &
western music combined with its unique dancing style, or in Germany
and Italy. Indeed, there are cowboy ranches still in existence in
Italy.
The staple food for a hearty meal for
mountain men, pioneers and cowboys had been stew.At the end of this article is a Pioneer Stew recipe.
Today's cowboys are no different. Trail cooks or chuck-wagon cooks know the value of stew – easy to make and anything available is used for ingredients. It is as popular as chili stew.
Today's cowboys are no different. Trail cooks or chuck-wagon cooks know the value of stew – easy to make and anything available is used for ingredients. It is as popular as chili stew.
Grazing lands of the Old West still
exist, thanks to ranches that have survived through the generations
and runs from Texas through the Dakotas, Wyoming and Montana on into
Canada. It was first by mountain men who made peace with the
indigenous first Americans whenever possible, followed by pioneers
who either took up farming or built up ranches that would become
legends.
Some stopped before reaching the rocky mountains and the
Cascade Mountain Range while others continued on to California,
Oregon and what would be the state of Washington. Buffalo grass grew
tall, still growing today and the bison herds would shake the ground
as they ran across the plains after being spooked. Today the herds of
bison have reached reasonable numbers after almost being wiped out by
the buffalo hide market and irresponsible passengers shooting them
from trains that crossed the West on into the Rockies and to the
Pacific Coast – just for “sport”. It was a sad sight to see by
Native Americans of the Plains who had lived with and lived off the
Buffalo for many centuries before Europeans came to “tame the
West”.
H.R. Locke photo 1890s |
Cattle drives were a means to get the
herd of cattle to market or the nearest depot where trains would take
them to the stockyards of Chicago and Saint Louis, so easterners
would have beef on their tables. Moving cattle for long distances,
cowboys needed to have food other than jerky and other prepared foods
in their saddle bags; and there is nothing like a hot freshly cooked
meal to eat after a long day on the trail. Thus, the Chuck
Wagon (sometimes spelled Chuckwagon) was invented and a good
cook was in invaluable part of the cattle drive.
The most famous cattle drives occurred
after the Civil War, beginning in 1866, where Longhorn cattle was
driven to Louisiana before Texas became the Great Republic in 1836.
Before the Chuck Wagon, Cowboys had to
rely upon eating whatever foods could be carried in their saddle bags
– dried beef, corn fritters, and/or biscuits.
When Phillip
Danforth Armour opened a meat packing plant in Chicago,
Illinois, it became known as Armour and Company. The demand
for beef was growing where eastern states were paying $40 a head, so
there was a demand to move cattle from Texas and other western
ranches.
In 1866, Charles
Goodnight, a cattleman who knew the importance of his crew to
have daily meals, bedrolls, extra gear and supplies on the long trail
was important. Cowboys worked better and were happier with a full
stomach and a decent night's sleep when the cattle drive would last
two or more months moving cattle several miles per day. Some drives
were recorded that lasted five months.
So, being the resourceful rancher he
was, Goodnight took a surplus Army wagon made by Studebaker (yep, the
same company that would later make cars) and added a large pantry box
to the rear of the wagon with a hinged door that laid flat as a work
table. Shelves and drawers were added to the inside of the pantry for
cooking supplies and gear. The larger, heavy cast-iron pots and
skillets with utensils would be stored in a box mounted below the
pantry which was called the boot.
The Army wagon was used as a light
supply wagon, but Goodnight redesigned it, inventing the first Chuck
Wagon, although similar designs were used in the Civil War by both
the North and South armies that featured what was called kitchen
boxes.
Goodnight beefed up the wagon so it
would be able to take the rugged trail drive. His creation became so
popular that Studebaker created a special wagon model called Round-Up
in 1880. Several other wagon manufacturing businesses built similar
wagons and soon they could be found not just in the United States,
but in Canada where cattle ranchers would use them in the same
manner.
The cowboy wagon was named “Chuck”
from 17th Century English meat merchants who referred to
their lower-priced, lower grade beef as “Chuck”. By the 18th
Century, “chuck” meant good hearty food.
Billy Hathorn photo, Wikipedia |
Mead Schaeffer 1946 |
There was a limitation in storing
firewood because prairies had limited access to timber, but whenever
possible the wood supply was supplemented by picking out dry logs and
chopping them for the fires so as not to use up the stocked firewood.
A canvas storage bag was carried below the center of the wagon to the
back axle, called the possum belly, a hammock for storing
firewood.
Spare wheels were rarely carried
because of the weight, so repair parts were carried along with a jack
for lifting the wagon to change or repair a wheel. There was also a
tool called a Come-along, which was used to help pull wagons
over high terrain, off a rock, or out of mud. The come-along was a
block and tackle rig using hemp rope that worked between two pulley
blocks.
Cowgirls are familiar sight in today's West [American Cowboy photo] |
Wagons were heavy and were pulled by
oxen, mules, or horses; most having pairs of two or four animals,
depending if a pup wagon was towed behind. Most commonly a
half mule and half horse breed called Mammoth Jacks were used because
of their strength or draft horses that pulled mining wagons.
Cody Museum photo archive |
Of course, the Chuck wagon was managed
by the cook, who was often called by the nickname Cookie. He
was responsible for all that was required of the camp site and because
of his importance and responsibility, the cook was paid more than the
wranglers, about $45 per month versus the $25 to $30 per month paid
to cowpunchers.
Working and protecting the cattle on
the drive was a 24-hour job and at night, cowboys would take turns at
night watch. The Cookie was a jack-of-all-trades and was the barber,
banker, doctor, dentist, letter writer for those cowhands who could
not write, farrier, blacksmith and sometimes a referee when tension
on the drive flared tempers between trail hands.
The cook was up before everyone else,
about 3am and started with grinding coffee beans with the hand
grinder mounted on the pantry box, starting a pot of coffee.
Enamelware coffee pot was filled, 20 cups or more, with a handful of
grounds to one cup of water. It was boiled until black, and called
six shooter coffee – strong enough to float a pistol. When
the coffee was ready to serve, the cook poured a cup of cool water
into the pot which settled the grounds to the bottom. This was before
the coffee strainer percolator pot was invented. Egg shells, when
available, were added to the pot because it was believed that they
tamed the bitter taste and help the grounds to settle to the bottom.
Coffee was always available and anyone could stop by and pour a cup.
Before 1865, green coffee beans were
brought on the trail, which meant it had to be roasted before
grinding. The same process of roasting beans invented by Charles
and John Arbuckle, grocers in Pittsburgh, Pennsylvania that
the patented process is still used today.
Cody Museum archive drawing |
After the coffee was prepared, the cook
pinched some sourdough from the crock in the pantry and blended flour
and water to make biscuits. If fresh eggs were available and
vegetables, breakfast would be the standard scrambled with veggies
mix in. The normal meal was dried pork, beans, and bread with water
or coffee to drink. Of course, beef was always available, though
ranchers did not like butchering cattle on the trail; so no prime
stock was selected. Normally it would be a steer that could not keep
up with the herd or wild game hunted along the trail.
Plates were licked clean or cleaned up
with biscuits so as not to waste the stew or chili juice and there
was always a wash bowl available to put empty plates in. Cookie would
clean up and pack the wagon in order to move forward to the next stop
on the trail ahead of the cowpunchers and cattle. Most meals were
cooked in a cast-iron skillet or Dutch oven. Enamel-coated metal
plates, bowls, cups and utensils were used. Most of the meals were
made with flour, sugar, vinegar, salt, pepper, potatoes, onions, and
beans. When can foods were introduced, this was added to the Chuck
wagon food supply. Sometimes dried fruit or preserved fruit was
brought along so Cookie could bake a treat in the Dutch oven. If
Cookie found the time and wanted to make something special, peach
cobbler or an apple pie was well received.
Gene Autry statue, Singing Cowboy, Wells Fargo Museum |
There was nothing more satisfying for a
cowboy to smell the aroma of smoke and hot meals after a long day on
the trail. After the meal, they would sit with a cup of coffee and
conversation; and if one among them was talented, some music from a
guitar, harmonica, fiddle or banjo.
There were camp rules, unwritten laws
that greenhorns had to learn. Most of the rules were common sense,
while others was just polite etiquette. Such rules were: always ride
your horse down wind of the wagon so no dust would kick up. No rough
housing in camp. Never tie one's horse to the wagon.
When near a river or other such water
source, cowboys took a bath to remove the crusted trail dust. Shaving
gear and personal toilet supplies were kept at the wagon. After the
clean up of the meal, Cookie prepared for the next day's breakfast,
soaking beans in water for the next day, and turned in for much
needed sleep. Lantern wicks were turned down and if it was not their
turn to perform night watch, they burrowed themselves in their
bedrolls. All would turn quiet and only the coyote or owl would be
the sound of the star-filled night.
Al Martin Napoletano painting |
Meat did not preserve well raw, so beef
cuts were wrapped during the day and unwrapped at night to keep them
cool.
Beef stew was a common dinner dish,
most called son of a bitch stew, or son of a gun stew
if there were children and ladies around.
As the railroad developed and expanded
across the West to the Pacific Coast, cattle were transported in
stock cars. At first the development lessened the length of the
cattle drive, but eventually ended cattle drives altogether by the
time the Industrial Age got into full swing.
Yet, the chuckwagon was still used
during round up for large ranches and the chuckwagon transferred to
logging camps. Today, chuckwagons can be found at dude ranches, where
a regular citizen pays a fee and lives like a cowboy for a week or
two.
The chuckwagon has become such a symbol
of American heritage that Texas declared it the official State
Vehicle. After 150 years, it is still used on ranches and the
familiar bell or metal clanging coming from a triangle and steel bar
by Cookie and the raised voice breaking the air with “Come and get
it” matches the beauty of the American West.
Pioneer Stew
1-pound beef, venison, elk, or any
game meat
4 cloves garlic, minced or mashed
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon onion powder or chopped
onion
4 small potatoes, cut into chunks
1 cup broccoli, chopped
½ cup kernel corn (optional)
1 cup red wine, Chianti or Merlot
wine (trail cooks would have added whiskey)
1 cup beef broth
1/8 teaspoon Sage
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
½ teaspoon Parsley
1/8 Basil
1 Bay leaf, chopped or 1/8 teaspoon
Bay powder
1/8 teaspoon Sea Salt
½ teaspoon Black Pepper
1/8 teaspoon Cayenne or a few drops of Louisiana Sauce (traditional cowboy addition)
½ teaspoon Worcestershire Sauce
1 cup mushrooms
Butter, olive oil, or Bacon fat to
sauté fresh mushrooms and meat
Slow-Cook Crock Pot, large (trail
cooks would use a cast-iron cooking pot
- Brown meat in two tablespoons of butter, bacon grease, or olive oil over a medium-high heat in a skillet. Sear/brown meat and add to crock pot. Using same skillet, sauté the mushrooms in 1 or 2 tablespoons of butter (or oil) until mushrooms turn darker in color, minute or two. Put in crock pot with meat.
- Add garlic, chopped bay leaf or powder, chopped celery, potatoes, broccoli, corn, and carrots. Mix.
- Add wine and stir. You can set the crock pot for low-heat slow cooking at this time.
- Add rest of seasoning ingredients to crock pot (sage, thyme, salt, rosemary, parsley, pepper, cayenne and Worcestershire) - mix.
- Add wine and mix. Cover crock pot and slow cook 4 to 6 hours, until meat is tender to your taste.
If
you want a thicker stew, add flour or one package of brown gravy mix
in the last thirty minutes of cooking and stir and stir again after
fifteen minutes. Serve with hot biscuits or home-baked bread.
If
you would like, you can mix beef, pork and game meat together for a
meat variety stew. If you want to give the dinner a real trail-hand
atmosphere, serve on metal enamelware plate.The traditional "son-of-a-bitch" stew was copied from the native on the Plains who used meat and organ parts from fresh game to make their stew.
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