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Campout Beef Stew

Campout Beef Stew

Lehigh River, Pennsylvania

2 lbs lean stew beef
1 large onion diced
3 cloves garlic, minced
1 teaspoon salt
3 bay leaves
3 teaspoons olive oil
2 large cans tomato sauce
2 packages or cubes of beef bouillion
5 potatoes - peeled and diced
2 cups baby carrots
1 stalk celery - diced
4 parsnips, peeled and diced
3 tablespoons flour
1/3 cup cold water
salt & pepper to taste


Heat olive oil in a dutch oven or kettle. Add beef. Season with salt, onions, garlic and bay leaves. Cook over medium flame until stew beef is browned (about 10-15 minutes) and onions are tender. Drain off excess fat, if necessary. Add tomato sauce, beef bouillion and 1-2 cups water (as needed). Cover and reduce heat to low; simmer until beef is tender.

NOTE - for the campout, we used very good beef so that we didn't have to cook it on a camp stove for 1-2 hours!

Add potatoes, carrots, celery and parsnips. Cover and cook, stirring occasionally for 20-30 minutes, until vegetables are tender.

To thicken the stew, in a separate bowl, combine flour and 1/3 cup cold water; stir until smooth. Ladle some of the hot beef stew broth into the flour mixture and stir until smooth. Slowly add the flour mixture into the beef stew. Stir. Add salt & pepper for taste.

Serve to your very hungry Scouts and watch the entire kettle of stew disappear!


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