"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Camp Stove Basic Beef Stew Recipe

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This recipe for Camp Stove Basic Beef Stew, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shafer Family
Added: Monday, April 27, 2009


2 lbs lean stew meat, cut in small chunks (about the size of dice)
1 large onion, chopped
4 cloves of garlic
1 Tbsp salt
1/4 tsp black pepper

6 cups water (just enough to veggies)
4 large potatoes, scrubbed and peeled, chopped in largely
4 carrots, scrubbed and peeled, cut in chunks
1 small can tomato paste
2 bay leaves

1/4 cup flour
1 cup water

At home:
Brown meat, chopped onions onion, garlic and salt.
Put in a gallon sized zip top bag and keep in cooler at camp site.

In camp:
Cut up potatoes and carrots. Add cut up potatoes and carrots, tomato paste, and bay leaves.

Cook over low heat until meat and vegetables are tender, about 2 hours. Check about every 20-30 minutes to be sure there is enough water. If more needs to be added, add 1/4 cup until desired consistency is reached.

Option one:Can be made at home and reheated in camp.
Option two: Can be made in a dutch oven over charcoal instead of on camp stove.
Option three: Can be made at home and dehydrated at 130 degress F for 8-12 hours. Divide into 8 servings, place into zip top bags for storage. To rehydrate, add 1 1/4 cups boiling water per serving. Use for a backpacking meal.

Serves 8

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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