This is a great dinner for camping. It's easy and tastes great! I like to cook this in a cast iron 7 qt dutch oven directly over your campfire, but you can also cook it on a stove.
- 2.5 lbs Sirloin(sirloin tips work best) cut into small bite-size cubes
- 2 large onions, roughly chopped
- 2 Bell peppers(red, yellow or orange)
- 1 small package of baby carrots
- 1 8oz container of mushrooms, chopped finely
- 4 stalks celery, chopped into 1/2 long pieces
- 2 garlic bulbs(yes it's a lot…but you'll see)
- 1 qt Beef Stock
- 1 small can tomato paste
- 1 8oz can vegetable broth
- 1 stick butter
- 1-2 cups flour
- 2 Bay leaves
- 1 Tbs of Cumin powder
- 1 Tbs of Chili Powder
- 1 Tbs of Rosemary
- 1 Tbs of Thyme
- 1 Tbs of Paprika
- 1 Tbs Garlic powder
Note: I add spices to dishes as I see fit. I probably added more garlic powder than 1Tbs and added a little more than 1 Tbs of the Chili Powder. So adjust as you see fit. If you like Cumin, add more and if not, add less.
- Once you have a nice campfire going you will want to prepare the garlic bulbs for roasting in the fire. Also after washing the bell peppers you want to roast them on the campfire as well till slightly roasted. You don't need to get them completely black, but you can if you want. I like it with just a couple spots of charred skin.
- While someone in your camp group watches the peppers you want to prep all the other vegetable ingredients and set aside on a plate or bowl. That would be the Onions, Carrots, Mushrooms and Celery.
- At this point the peppers should be done. If you really charred the skin you want to wait till they are cool enough and remove the skin. If you didn't char the skin too much, you can just cut them into small strips and add them to your pile of veggies.
- Take your cast iron dutch oven and rub the inside with a little butter and place over the fire. If you fire pit does not have a grate you can place it on a rock in the fire and place coals around the dutch oven. You want to have easy access to your pot so don't place the pot in a part of the fire that will make it hard to get to.
- Once your pot has gotten hot add the beef cubes to it and brown the beef for a couple of minutes. De-glaze the pot with the beef stock and make sure that you get all the crunchy tid-bits on the bottom of the pot disolved.
- Add the rest of the veggies.
- Add the vegetable broth, tomato paste and about two full glasses of wine.
- Add ALL the spices and the roasted garlic cloves.
- Stir and let simmer for about 2-3 hours. Make sure you keep an eye on it because if the fire gets to hot the stew will boil too much.
- Once the stew is close to being done, around hour 2 you will want to make the Roux with the stick of butter(yes yes) and flour. I would use a small saute pan and use a stove instead of the campfire because you can better control the heat.
- When you are just about ready to serve the stew add the roux and stir well. Let the stew simmer for another 10-15 minutes.
- Take the pot of stew off the fire and let sit for 10 -15 minutes and serve. Be careful, it's HOT!
NOTE: When using beef in stew you either want to barely cook the beef or over cook it. Barely cooking the beef keeps it tender. But after it's been cooking for a while the meat will become very chewy , but as you continue to cook the meat the collagen in the meat(it keeps the musle strands together) will break down and make the meat very tender.