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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.

Serves 6

· 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

Variations:

· Bay leaves

· Celery, sliced or chopped