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Cooking
Beef Stew Recipe
August 20, 2019 by TLO in Cooking

This is an excellent easy to make Beef Stew Recipe I invented on a camping trip and have recreated here in very scientific detail. Cooking on a camping trip is perhaps one of the highlights, I love the planning and preparation that goes into making a meal away from home as good or better, don’t be shy and be confident with the ingredients.

Beef Stew Recipe
Cast Iron Pan cooking

Recipe

Serves 6 blokes

Rump Steak diced into cubes and marinated before we set off
1 kg
Good quality Beef
Onion
2
Big white onions
Garlic puree from a jar/ tube
1 squeeze
or 4 cloves grated in also works
Celery
1 bunch
Chop it all up and whack it in
Tomatoes
6
Keep all the juice and get in the pot
Carrots
1/2 a pack
Will reduce down
Tomato Puree
2 can/ carton
Will reduce down
Chilli Flakes
1 Spoon
Will add some more depth of flavour
Olive oil
50ml
At the start before the beef goes in
Tabasco
10 drops
Don't be shy
Chilli Paste
A squeeze
Try and find a tube of it
Beef stock
2
Cubes or gel is fine
Lea and Perrins
25ml
Don't be shy
Red Wine
Lots
Chuck a load in and reduce it down
Baguette
1/4 per person
Wrapped in tin foil and chucked in the coals for a few seconds

This is my first attempt at writing a recipe, let me know if its worth carrying on…I suspect I won’t be getting a book deal anytime soon!!

First up you need to make sure you have a good kitchen set up. Have a look at this packing list for what I take as a starting point.

  • Put a heavy bottomed Cast Iron pan on the fire and let it heat up
  • Slice the onions, grate the garlic and whack them in the pot with the oil.
  • Sear the Beef in the hot oil until browned at the edges
  • Add the Tomatoes and Juice
  • Add the Tomato puree
  • Add the celery chopped up finely
  • Add the chilli flakes
  • Add carrots chopped into circles for a retro stew…
  • Let it all simmer nicely for at least 15 mins/ 1 beer
  • Add beef stock, lea and Perrins, red wine to taste
  • Add a bit more of chilli, stock, red wine
  • Let it all simmer for another 15 mins/ 1 beer
  • Wrap the baguette in foil and warm on the lid of the pot, being careful not to burn them.
  • Serve.
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