Recipes
Campfire Beef Stew
12 servings
3 1/2 hours total (Active 30 minutes)
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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
- 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.
- 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.
- 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.
- 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%