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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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

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, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 0%