If looking for a hearty stew on your next camping trip, don’t look past this traditional French Beef Bourguignon recipe. It goes well with freshly baked bread.
Dice the stewing beef into pieces about 1-inch (2cm) square. Place in a plastic bag with the onions, thyme, parsley, bay leaf, and red wine.
Place in a cooler and leave to marinate for 3 to 6 hours.
Stew
In the Dutch oven over moderate heat, add the diced bacon and let cook until soft and translucent but not browned. Remove.
In the bacon fat, gently cook the mushrooms until brown and the fluids are released. Remove.
In the bacon fat, cook the whole peeled onions and cook gently until browned all over. Remove.
Drain the red wine from the marinade, reserving it for later use. Place the beef in the Dutch oven and gently brown on all sides.
Add the butter. When melted add the flour and create a roux.
When the roux is formed add the reserved drained red wine. When thickened and simmering, add the beef stock. Add the whole herb sprigs and garlic then let simmer for 2 hours.
Remove the herbs and garlic from the stew. Add the cooked bacon, mushrooms, and onions. Cook for an additional 30 minutes, then serve.