NOTHING BEATS THROWING A POT OVER THE FIRE AND LETTING A HEARTY STEW BUBBLE AWAY WHILE YOU KICK BACK AND CRACK A COLD ONE. HERE’S A STEW YOU’LL WANT TO GIVE A GO NEXT TIME YOU’RE CAMPING.
Camping Beef & Veggie Stew
Ingredients (serves 4-5):
- 1 kg beef chuck steak, cut into chunks
- 2 tbsp plain flour
- 2 tbsp oil
- 2 onions, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery sticks, chopped
- 2 cups beef stock (or 2 stock cubes + water)
- 1 cup red wine or extra stock
- 2 tbsp tomato paste
- 2 cloves garlic, crushed
- 2 bay leaves
- Salt & pepper
Method:
- Toss beef in flour, season with salt and pepper.
- Heat oil in a heavy camp oven or large pot. Brown the beef in batches.
- Add onions, garlic, carrots, celery, and cook for 5 minutes.
- Stir in tomato paste, then add stock and wine. Scrape the bottom of the pot to lift flavour.
- Add potatoes and bay leaves. Bring to boil, then reduce heat.
- Cover and simmer gently for 1½–2 hours, stirring occasionally, until beef is tender.
- Serve with crusty bread or damper.