🌾 Chuckwagon Recipe – January 31❄️ Snow day Beef & Biscuit Camp Stew

❄️ Snow day Beef & Biscuit Camp Stew

A thick, cozy winter stew with tender beef, vegetables, and soft biscuit dumplings—made to warm you from the inside out.

Serves: 6–8Cook Time: 55–60 minutes

This is the kind of meal you make when snow is falling, the house is quiet, and you want something that feels like a blanket in a bowl.

🥩 Ingredients

For the Stew

• 1½ lbs beef stew meat or chuck roast, cubed

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 4½ cups beef broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• Salt to taste

For the Biscuit Dumplings

• 1½ cups biscuit dough, cut into small pieces(store-bought or homemade)

🍳 Instructions

1. Brown the BeefHeat bacon grease in a Dutch oven. 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 potatoes, carrots, and celery. Cook 3–4 minutes.

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

5. SimmerCover and cook 35–40 minutes, until beef is tender and vegetables are soft.

6. Add Biscuit DumplingsNestle biscuit pieces gently into the stew. Cover and simmer 12–15 minutes, until biscuits are fluffy and cooked through.

7. ServeLadle into bowls—make sure every bowl gets stew and a biscuit.

🤠 Chuckwagon Tip

On snowy days, trail cooks thickened stews with dumplings instead of flour—simple, filling, and perfect for stretching a pot when everyone came in cold.