The text book camp stew. Chuck it all in, give it a stir then sit back and let the hot coals do the rest.
800g cubed beef rolled in flour
2 tablespoons plain flour
1 tablespoon olive oil
500ml water to cover
2 tablespoons tomato paste
2 cans of diced tomatoes
1 onion diced finely
2 garlic cloves bashed
1 dash of red wine
1 beef stock cube bashed
Step 1. Heat a deep sided frypan or camp oven and add olive oil. Add onion and cook until softened.
Roll beef in flour to coat then add to pot and brown.
Step 2. Add tomato paste, canned tomatoes, beef stock cube, wine and water. Bring to the boil. Add leftover flour and stir. Cover and cook for 1 hour.
Step 3. Add veggies from packet 5 minutes before serving - stir through.
Serve with rice or mashed potato and garnish with a side of beer.
Tip: Prep the beef before the trip - have your local butcher cryovac it.
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