Hunting Camp Beef Stew: Campfire Recipe

Ingredients

• •1 yellow onion
• •3 carrots
• •3 celery sticks
• •4 cloves of garlic
• •1.5 lb. beef stew meat
• •1.5 tsp salt, divided
• •0.75 tsp freshly ground black pepper, divided
• •3 Tbsp all-purpose flour
• •4 Tbsp cooking oil, divided
• •3 Tbsp tomato paste
• •1.5 tsp dried thyme
• •1.5 tsp dried rosemary
• •0.5 cup red wine
• •1 Tbsp Worcestershire sauce
• •5 cups beef broth
• •2 bay leaves
• •1 lb. gold potatoes
• •salt and pepper to taste

Equipment

• • large pot
• • Dutch oven

Instructions

1. 1Prep the vegetables by dicing the onion, slicing the carrots and celery, and mincing the garlic cloves.
2. 2Season the stew meat with 1 tsp salt and ½ tsp black pepper, and coat with flour.
3. 3Heat a large pot over medium-high heat with 2 Tbsp of oil; brown half of the stew meat, then transfer to a plate and repeat with the second batch.
4. 4Reduce heat to medium and sauté the onion, carrots, celery, and garlic until the onions are translucent.
5. 5Stir in the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper; cook for 1 minute.
6. 6Deglaze the pot with red wine, scraping up any brown bits.
7. 7Return the beef to the pot with Worcestershire sauce and beef broth; add bay leaves and stir.
8. 8Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
9. 9Peel and chop potatoes; add them after the beef is tender and simmer for an additional 20-30 minutes until potatoes are tender.
10. 10Adjust seasoning to taste, remove bay leaves, and serve.