Campfire Beef Stew

 Friends said that they made beef stew over their firepit on a fall day.  I had to try it and immediately bought a cast iron pot.  So glad I did!  Super yummy and a feel good meal given that you have to sit by a fire with a drink of choice for two hours while it simmers.  Rough....I came up with this recipe by combining a few different ones I saw online.

Campfire Beef Stew

Amounts are general. You can change as you see fit!

6-8 slices of bacon cut small

2 lbs. beef stew or chuck roast cut in small bite-sized, generously salted and peppered

1/4 c. flour

1 onion, chopped

3 large potatoes, diced small

5 carrots, diced

2 celery stalks, chopped

8 oz. cremini mushrooms, diced

4 cloves garlic, chopped

12 oz. tomato paste

32 oz beef broth

1 1/2 c. dry red wine

1 t. rosemary

1 t. thyme

1 t. parsley

Season meat generously with salt and pepper at least a few hours ahead of time.  Toss in flour before browning.

Fry the bacon in the cast iron pot.  Add the seasoned, floured beef and brown it.  (I did both of these on the stove in the cast iron pot to make it easier, rather than over the fire.)

Then add all the other ingredients to the pot and move it outside to the firepit.  Cook over the fire covered, or mostly covered, on a simmer for about 2 hours.  Make sure the veggies are cooked through.

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lb = pound

t = teaspoon

c = cup