Teardrop Beef Stew
by: Marilyn McCray
If you are traveling in your teardrop during cold weather, a hearty, stick-to-your-ribs beef stew will provide a warm glow around the campfire.
· 2 pounds chuck roast or beef stew meat
· 2 tablespoons flour
· Olive oil
· 1 large onion, chopped
· 4 cloves garlic, minced
· 3 – 4 carrots, sliced or cut into chunks
· 4 – 5 red or white potatoes, peeled and cut into chunks
· Fresh beef stock or 2 – (10 once cans) beef stock or condensed broth
· Salt and pepper to taste
· Bay leaves
· Celery, sliced or chopped
· Chopped bacon
· Sliced mushrooms
· 3 tablespoons tomato paste or canned tomatoes
Prepare before leaving home:
· Cooking time can vary depending in slow cooker – check early to verify cooking time
· Measure dry ingredients, flour and seasonings, place in plastic bag – label
· Cut meat in to cubes, freeze and place in plastic bags – label. Defrost on site
· Chop onions, garlic, slice carrots and celery – place in plastic bags – label
· Refrigerate in ice chest or cooler
Defrost meat, drop the meat into the flour and seasonings, close the bag and shake to coat the meat cubes.
On the campfire – Dutch Oven
Prepare the campfire. Add olive oil to a 10-inch Dutch Oven. Use a tripod to hang the Dutch Oven over the camp fire to warm the olive oil and control the heat. Drop the meat into the oil to brown, stirring. Add stock, vegetables, seasonings, salt and pepper. Stir and cover with the lid. Simmer but do not boil. Move closer to fire, if more heat is needed. Stir in tomatoes, sauce and beer. Adjust seasonings to taste. Cook for 1 hour 45 minutes, stirring occasionally. Adjust cooking time for larger Dutch Ovens.
On a camp stove
Use large heavy-bottomed stock pot on the camp stove. Follow the campfire instructions, adjusting temperature to simmer and not boil. Stirring occasionally.
In a slow cooker
Beef stew cooks in a crock pot in 6 to 8 hours on low or 3 to 5 hours on high. The time can vary depending upon your slow cooker. Adjust cooking time.
Ladle into bowls. Serve with biscuits, sourdough bread or cornbread muffins.
Marilyn McCray is a published author of a cookbook titled Canning, Pickling and Freezing with Irma Harding, the International Harvester’s fictional spokesperson. Marilyn and her partner, Jim Kerkhoff, travel in a beautiful teardrop to promote the book and she has graciously agreed to share some recipes with us in a regular column. Be sure to check out her book at teardroptrail.com/equipment-and-supplies/