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: 2011-12-20
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 3 tbsp. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Kg. beef stew meat
- 3 tbsp. shortening
- 2 c. water
- 1 bay leaf
- 1/8 tsp. thyme
- 6 med. potatoes, quartered
- 6 small. onions
- 4 med. carrots, cut in 1 inch pieces
- 3 stalks celery, sliced
- 1 small pkg. frozen cut green beans
- Flour for gravy
Instructions
Use a camp oven for this recipe. Combine flour, salt and pepper. Dredge meat in flour mixture. Heat shortening and brown meat in Dutch oven. Pour off fat. Add water, bay leaf and thyme. Cover tightly and cook for 2 hours. Add vegetables and continue cooking covered for 30 minutes or until meat is tender and vegetables are done. Use flour to thicken cooking liquid to desired consistency for gravy. Makes 6 servings.
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