This is the main content.
Campfire Beef Stew
Recipes
Campfire Beef Stew
12 servings
3 1/2 hours total (Active 30 minutes)

Ingredients

  • 4 slices bacon
  • 1 tablespoon olive oil
  • 2 lb boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, coarsely chopped
  • 1 teaspoon fresh thyme, leaves only
  • 2 cups fresh presliced carrots
  • 3 cloves fresh garlic
  • 2 tablespoons tomato paste
  • 8 oz presliced baby portobellos
  • 2 cups dry red wine (or beef stock)
  • 4 cups no-salt-added beef stock
  • 2 cups frozen pearled onions

Steps

    1. Preheat large Dutch oven (or stockpot) on medium-high 2–3 minutes. Cut bacon into ½-inch pieces (wash hands). Add bacon and oil to Dutch oven; cook and stir 3–4 minutes or until bacon is crispy, then remove bacon.
    2. Cut beef into 1-inch pieces and season with salt and pepper (wash hands). Melt butter in same Dutch oven; add beef (in batches) cooking and stirring 2–3 minutes or until browned. Remove all beef and drain excess fat from Dutch oven.
    3. Chop yellow onion; remove thyme leaves from stem. Place yellow onions in Dutch oven; cook 10–12 minutes or until softened. Stir in carrots and garlic, then add beef, bacon, thyme leaves, tomato paste, mushrooms, wine, and stock. Cover and bring to a boil.
    4. Reduce heat to medium-low; simmer 2–3 hours, stirring occasionally, or until beef is tender. Stir in pearled onions during last 30 minutes of cook time. Serve.

Amount per 1⁄12 recipe serving: Calories 250, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 65mg, Sodium 480mg, Total Carb 9g, Fiber 2g, Sugars 4g, Protein 20g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%