🌾 Chuckwagon January 7 Recipe🥔 Old Trail Beef, Gravy & Mashed Potato Camp Bowl

🥔 Old Trail Beef, Gravy & Mashed Potato Camp Bowl

A stick-to-your-ribs classic — slow-simmered beef in rich gravy served over creamy mashed potatoes.

Serves: 6–8Prep Time: 15 minutesCook Time: 50–60 minutes

This meal reflects the heart of chuckwagon cooking: simple ingredients, filling portions, and deep comfort after long, cold days.

🥩 Ingredients

For the Beef & Gravy

• 1½ lbs beef stew meat or chuck roast, cubed

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 tbsp flour

• 4 cups beef broth

• 1 tsp thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of Worcestershire sauce

For the Mashed Potatoes

• 3 lbs potatoes, peeled & cubed

• 3 tbsp butter

• ½–¾ cup milk

• Salt & pepper to taste

🍳 Instructions

1. Brown the Beef

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

2. Build the Gravy Base

In the same pot, sauté onion and garlic until soft. Sprinkle flour over onions and stir constantly for 1 minute.

3. Add Broth

Slowly pour in beef broth, stirring until smooth and thickened.

4. Simmer the Beef

Return beef to the pot. Add thyme, salt, pepper, and Worcestershire if using.Cover and simmer 45–50 minutes, until beef is tender and gravy is rich.

5. Make the Mashed Potatoes

While beef simmers, boil potatoes until fork-tender. Drain, mash with butter and milk, and season.

6. Serve

Spoon mashed potatoes into bowls and ladle beef and gravy generously over the top.

🤠 Chuckwagon Tip

This “bowl meal” style was common on the trail — fewer dishes, fuller bellies, and easier serving for a crowd.