Individual Campfire Stew Food

CAMPFIRE STEW DUTCH OVEN CAMPING RECIPE

Steps:

• Prepare your campfire for cooking over hot coals.
• Prep vegetables as described: garlic, onions, potatoes, carrots and celery.
• Prep beef and bacon as described.
• In 12-inch camp Dutch oven, cook and stir bacon over medium-high heat until bacon is browned and crisp. Scrape up brown bits from bottom of pan.
• Season beef with salt and pepper and add to Dutch oven, stir until beef is seared.
• Reduce heat to medium, add garlic and onions, cook till softened.
• Add remaining ingredients including the tomato paste, beef broth, rosemary, parsley, thyme, potatoes, carrots and celery, stirring to combine.
• Bring to simmer over medium heat.
• Cover and continue simmering over low heat, stirring occasionally until meat and vegetables are tender, approximately 1 - 2 hours. Camp Cooking Tip: We like our stew meat to be extremely tender so I give it as much time in the pot as possible. I always plan for 2 hours of simmering time unless we have a super busy camping day and I just don't have that luxury. No matter what, don't increase the campfire temperature to the boiling point because that will just make the meat tough.
• Remove lid and continue to simmer until your Campfire Stew reaches your desired thickness. Camp Cooking Tip: The longer it cooks with the lid removed, the thicker the stew becomes. If you want a soup-like stew you will be ready to serve shortly after the meat and veggies are tender. But if you want a thick beef stew in a rich sauce (which is how our family likes it), you should plan on about 20 more minutes to finish cooking to that consistency.

FOIL STEW

Steps:

• Put all foil stew ingredients in the middle of a large rectangle of heavy duty aluminum foil.Bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
• Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
• Push the two ends down so that your foil stew is safely in the middle of the packet.
• Fold or roll the ends tightly.
• Get a second piece of foil and repeat steps A-D. Ready for the fire.
• To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Check stew after 30 minutes, or 5 minutes after you begin to smell it cooking. See Cooking Time in NOTES below for more information.

INDIVIDUAL CAMPFIRE STEW

Steps:

• Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots., Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until meat is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.

CAMPFIRE STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until heated through.