A camping recipe from David. This beef stew tastes just as good as that made in an oven.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Ingredients:
- 1 1/2 pounds beef stew meat
- 1 large onion
- 1 large potato
- 2 carrots
- 2 stalks celery
- 1 15-ounce can beef broth
- 1 bay leaf
- salt and pepper, to taste
- flour
- water
- oil
Preparation:
Heat a stove top Dutch oven or other large pot to medium temperature. Dredge meat in flour, salt and pepper and drop into lightly oiled pot. Toss meat until brown on all sides. Add sliced onion, beef broth and bay leaf. Cover and reduce heat to medium/low. Cook for 1 hour and 30 minutes, stirring occasionally. Add water as needed to keep meat and onions slightly covered. Peel potato and cut into 1-inch cubes. Thick slice carrots and celery. Add vegetables, stir, cover and cook for 30 more minutes. To make gravy: mix 3 tablespoons flour (or cornstarch) with a little cold water to make a thin paste. Pour this into the stew, stirring constantly until it comes to a boil and gravy has come to desired thickness (about 3 to 5 minutes).
Servings: 4
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