Camp Beef Stew
Posted on: January 23, 2018

Camp Beef Stew
Serves 6 to 8

2 tablespoons olive oil
1½ to 2 pounds stew beef, cubed
2 tablespoons chopped garlic
1 (28-ounce) can diced tomatoes
2 beef bouillon cubes
2 teaspoons sugar
¹⁄³ cup chopped carrot
½ cup chopped celery
2 large russet potatoes, skin on, chopped
1 cup chopped white onion
Salt and black pepper


Heat the olive oil in a large soup pot over medium heat and cook
the meat and garlic until the meat is completely cooked through.
Add the tomatoes, 4 cups of water, the beef bouillon, sugar, carrot,
celery, potatoes, onion, and salt and pepper, and cook until the
broth thickens, about 15 minutes. Once the broth thickens a bit, turn
the heat down to low and cook for about 1 hour.
You can also put everything in a Dutch oven insert and let it cook in
the Dutch oven for 1 hour and 40 minutes with 16 coals around the
top edge and 8 coals around the outside of the bottom (not underneath).
This thick stew will keep people full throughout the night. Even the
bears will want to rip into your kitchen for a late-night snack!


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