Paul's Campfire Stew: because the best way to beef up a night under the stars is literally with beef... and a bunch of veggies.
1 pound lean beef stew meat, diced
1 large potato, peeled and cubed
1 large zucchini squash, sliced
1 stalk celery, sliced
1/2 red bell pepper, seeded and diced
2 carrots, unpeeled and sliced
2 green onions, sliced
5 brown Italian mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cups beef broth
1 pinch dried parsley
2 sprigs fresh rosemary
salt and pepper, to taste
2 tablespoons cold butter
Prepare the charcoal pit or grill. Place the grill grate about 4 inches from the coals.
Combine the beef, potato, zucchini, celery, bell pepper, carrots, green onions, and mushrooms in a heavy duty foil pan. Mix so the ingredients are evenly distributed.
Drizzle the stew ingredients evenly with the soy sauce, Worcestershire sauce, and beef broth. Sprinkle with the parsley, rosemary, salt, and pepper. Cut the butter into bits and dot the top of the stew with them.
Tightly cover the pan with a double layer of foil. Place the pan on the grill grate and cook until the meat is tender and the vegetables are soft. Start checking after 20 minutes. Stew should be cooked in 1 to 2 hours, but actual cook time will depend on the heat from the coals which can vary greatly depending on your camp grill setup.
If there is too much liquid in the stew, remove the foil from the pan and let it simmer for another 15-20 minutes.
Take care when removing the stew from the campfire as the foil will be hot.
Pre-cut and prepare all your ingredients before your camping trip for easier cooking at the campsite.
If cooking over an open fire, keep an eye on the heat source and rotate the pan occasionally for even cooking.
Adding a bay leaf or two can add depth to the stew's flavor.
If you have access to fresh herbs at your campsite, like thyme or oregano, they can be great additions.
Serve the stew with crusty bread or over a bed of rice for a more filling meal.
Remember to pack a sturdy pair of tongs or oven mitts for handling the hot pan.
Yes, you can pre-cook the stew at home and reheat it over the campfire. However, the experience of cooking it fresh over the fire can add to the overall camping experience.
You can use chicken, pork, or even a meat substitute like tofu or tempeh for a vegetarian version. Adjust cooking times accordingly, as chicken and pork may cook faster than beef.
Allow the stew to simmer with the foil off for an additional 15-20 minutes. This will help some of the liquid evaporate and thicken the stew.
Add additional beef broth (or water) and make sure the foil covering the pan is on tightly so steam is not escaping while cooking.
Feel free to add other vegetables like sweet potatoes, peas, corn, or tomatoes. Just keep in mind that different vegetables may have varying cooking times.
Yes, you can cook this stew on a stovetop. Use a large pot and simmer over low heat, stirring occasionally, until the meat is tender and the vegetables are cooked through.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
October 9, 2012
This was our first try, worked great. Even the kids liked all that was in the stew. Even made it in our new stew pot.