This campfire stew is comfort food at its best. It can be made obviously when out in the great outdoors as a camping meal over a good fire, or with the dutch oven on the stovetop. Either way is a super delicious, flavorful, and easy stew to try!
2 pounds beef chuck
4 cups beef stock
8 small potatoes
a big bunch of flat beans
1 medium-sized onion
2 carrots
1 celery stock
2 tablespoons tomato puree
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried rosemary
a bunch of fresh thyme (or 1 teaspoon dried)
2 garlic cloves
3 tablespoons Worcestershire sauce
Prep the veggies:
Peel and dice finely the onion, carrots, and celery.
Peel and mince the garlic cloves
Peel and cube the potatoes
Cut the ends of the flat beans and cut them roughly in small pieces.
In the Dutch oven with some olive oil add the beef chuck pieces and season with salt and pepper. Cook for a couple of minutes until browned. Remove and set aside.
Add more olive oil and add the carrots, onion, garlic, and celery, and cook until golden and fragrant (around 10-15 min).
Add back the seared beef chuck to the dutch oven and add the rosemary, thyme, tomato paste, salt, and Worcestershire sauce.
Add the beef stock and the flat beans and cook for 1 hour on low heat.
At this moment add the cubed potatoes and let cook until soft.
Cook with the lid on so the liquids don’t evaporate too much, you want to have enough liquid to cook the potatoes in the end. Don’t add them in the beginning otherwise, they tend to disintegrate.
This stew is delicious right after being made or the day after, leftovers can be stored in sealed containers in the fridge for up to 5 days.
Worcestershire sauce it’s not mandatory if you cannot find it, the dish will equally be delicious, however, the addition of this classic sauce to your pantry will improve and maximize the flavor of stews and many other dishes.
Find it online: https://livelytable.com/campfire-stew/