Campfire Recipes – Tinfoil Stew

There is something truly special about stews. The way they provide whole body comfort, hunger fulfillment, and energy is only surpassed by the warmth it can provide in colder temperatures.

Today’s recipe allows you to make this hearty dish without a pot for a truly on the go make anywhere meal that still tastes great.

Ingredients:
  • 6 ounces blade roast, trimmed and cut into cubes
  • 1 potato cubed
  • 2 whole carrots sliced
  • 1 onion chopped (Pick your favorite, I prefer a white onion)
  • 1 clove crushed garlic
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tablespoon butter
  • 1 tablespoon water
  • aluminum foil
Directions:

On a large square of aluminum foil place beef, potato, carrots, onions, and garlic. Sprinkle salt, pepper, and top with the butter and water. Fold the tin foil over the ingredients and roll the edge tightly. We want this to steam in its own juices and not lose any moisture.

Bury the packet in your fire. The coals will help it cook evenly. Cook time is approximately 1 hour.

Once it’s done you can eat it right out of the foil or move it to a plate. I usually eat out of the foil pack, be careful of the juices using this method. It’s easy to wear them or burn yourself.

 

 

William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role having been a cook, a painter, a machinist, part time mechanic, computer programmer, and writer. He also wields a freely shared opinion on just about everything., just ask him.

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