Beef and Bean Stew is the perfect way to showcase beans, which simmer alongside long-cooking meats like brisket.
Campfire Beef Stew5 4 5 1
Beef Stew cooked over the campfire is a warming and cozy way to end the evening. Start this stew before you set up camp, so it has a chance to simmer and be ready in time for dinner.
We’ve used basic vegetables in this recipe: potatoes, carrots, and onions. But, you can really change up the flavors by adding other root vegetables. Try rutabaga or parsnips, or toss in frozen peas or green beans right before serving.
Adding a little bit of flour helps to thicken the stew, making a rich sauce. If you don’t want to use flour, or don’t have any on hand, it is still delicious without it.
1 tablespoon oil
2 pounds beef stew meat, cut into chunks
1 onion, cut into chunks
3 cloves minced garlic
salt and pepper, to taste
3 tablespoons tomato paste
2 tablespoons all-purpose flour
2 (10-ounce) cans condensed beef broth
water, as needed
6 small potatoes, cut into chunks
3 carrots, cut into chunks
Heat the oil in a Dutch oven. Add the beef and cook until brown on all sides, 10 to 15 minutes.
Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Season well with salt and pepper and stir in the tomato paste, to coat.
Sprinkle the flour over the beef mixture and toss to coat, making sure the flour is well absorbed. Slowly stir in the beef broth. Add enough water so the liquid level comes about 1 inch above the meat.
Cover and cook for about 1 hour, until the beef is almost tender.
Stir in the potatoes and carrots and continue to cook until tender, about 20 minutes. Season to taste with additional salt and pepper before serving.