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Camp Stove Basic Beef Stew Recipe

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This recipe for Camp Stove Basic Beef Stew is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.

Options:
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:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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