Nothing like serving your family a warm bowl of beef stew while camping.
Credit: Rimmer’s Red Barn
Ingredients
- 1 lbs. of cut of beef stew meat
- 1 white onion diced
- 4 potatoes peeled and diced
- 1 Cup of Small Carrots cut in half
- 4 Cups of water
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Worchester Sauce.
- 1 Tbsp. Flour
Directions
- Drizzle some oil in the Dutch oven on over your campfire. Ā Add the meat and onion and brown. Ā Season with salt and pepper.
- Ā Peel and dice your spuds add them to the pot. Add the diced up carrots. Ā Add your water and stir. Make sure the water covers the top of the meat and spuds.
- Cover with lid and bring to bowl, check 20 minutes and if need more water add. Ā Then add Worchester sauce and stir. Ā In a small bowl add the flour and about three big spoons of the broth from the Stew. Stir and combine to the pot. Ā This will thicken for a nice gravy base. Cook until the spuds and carrots are tender and easy to cut.
- Remove from the campfire and serve with come campfire bread.