🌾 Chuckwagon January 12 Recipe🥕 Hearty Beef, Carrot & Potato Camp Stew

🌾 Chuckwagon January 12 Recipe

🥕 Hearty Beef, Carrot & Potato Camp Stew

A no-frills, cold-day classic — tender beef, sweet carrots, and soft potatoes simmered low and slow.

Serves: 6–8Prep Time: 10 minutesCook Time: 45–50 minutes

This stew is dependable and comforting — the kind of meal that warms the house, fills the pot, and feeds everyone well.

🥩 Ingredients

• 1½ lbs beef stew meat or chuck roast, cubed

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 carrots, sliced

• 4 medium potatoes, diced

• 2 celery stalks, chopped

• 4–5 cups beef broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of Worcestershire sauce

🍳 Instructions

1. Brown the BeefIn a Dutch oven, heat bacon grease. Brown beef on all sides. Remove and set aside.

2. Build the BaseIn the same pot, sauté onion and garlic until fragrant.

3. Add VegetablesStir in carrots, potatoes, and celery. Cook 3–4 minutes.

4. Create the StewReturn beef to the pot. Add broth, thyme, paprika, salt, and pepper.

5. SimmerBring to a gentle boil, reduce heat, and simmer 35–40 minutes, until beef is tender and vegetables are soft.

6. ServeLadle into bowls and serve with cornbread, biscuits, or crusty bread.

🤠 Chuckwagon Tip

Carrots and potatoes were trail staples because they stored well — mash a few potatoes in the pot near the end to naturally thicken the broth.