CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-05-17
Serves: 7-8
Prep Time: 60m+
Difficulty: average
Backpacking: No
Ingredients
- 1 LB Bacon – Diced
- 2 Onions – Large
- 3 TBSP Garlic – Crushed
- 2 LBS Beef, Chicken or Pork – Cubed
- 6 Pack Newcastle Brown Ale (Or Water)
- 2 Bay Leaves
- 4 TBSP Worschestire Sauce
- Salt & Pepper
- 2 LBS Fingerling Potatoes (Or Cubed Red)
- 1 LB Baby Carrots
- 1 Cup Bell Pepper – Diced
Instructions
Brown Diced Bacon in Dutch Oven. When Brown add Onions and garlic, saute until onions are translucent. Add Cubed Meat of your choice and brown thoroughly. Add beer (Or Water) to almost fill dutch oven. Add bay leaves, worschtestire, bay leaves and Salt & Pepper to taste. Cover and slow cook over hot coals for approx. 2 hours. Check liquid levels and make sure to keep plenty of liquid in dutch oven.
When meat is almost tender, add potatoes, bell peppers and baby carrots. Cover with liquid of your choice (Beer, water, wine, etc…) Cook until potatoes are tender.
Serve with fresh biscuits or dumplings.
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