Beef stew cooked on a campfire:
- 1 pound beef stew meat
- 1 large onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 large potato, diced
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Start a campfire and let it burn down to a bed of hot coals.
- Heat a little oil over the coals in a large, heavy-bottomed pot.
- Add the beef stew meat and cook until browned on all sides.
- Add the onions, carrots, celery, and potato to the pot and cook for a few more minutes until the vegetables start to soften.
- Pour in the beef broth, red wine, and tomato paste. Add the thyme, rosemary, and bay leaf—season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 1-2 hours or until the beef is tender.
- Remove the bay leaf and serve the stew hot. Enjoy!
Note: You can also add other vegetables to the stew, such as peas, green beans, or bell peppers. If you want a thicker stew, you can mix together a little flour and water to create a slurry and stir it into the stew to thicken it up.