Campfire Beef Stew
What's better than a dinner of Campfire Beef Stew when it's cold and misty in the Pacific Northwest after a day of hiking? Campfire Beef Stew hits the spot!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef chuck ((900 g, cut into large chunks))
- salt and pepper
- 1/4 cup flour ((plus more for thickening the stew, if needed))
- 2 tablespoons butter ((28g))
- 2 tablespoons olive oil
- 3 cloves garlic ((sliced))
- 1 large onion ((chopped))
- 15 ounces diced canned tomatoes ((425g))
- 12 small to medium carrots ((cut into large chunks))
- 1 teaspoon dried thyme ((or 2 sprigs fresh thyme))
- 1 teaspoon dried rosemary ((or one sprig of fresh rosemary))
- 1 1/2 cups dry red wine ((355 ml))
- 2 cups water or beef stock ((475 ml))
- 12 ounces egg noodles
- salt
- 4 tablespoons butter ((57g))
- 1/2 cup parsley ((chopped))
Instructions
- 1
Season the beef with salt and pepper. Toss the beef in the flour, until all the pieces are lightly coated. In a large pan over medium high heat, add the butter and olive oil. Sear the beef until browned on all sides. Remove the beef from the pan and set aside.
- 2
To the pan, add the garlic and onion. Cook for about 5 minutes, until the onions begin to soften. Add the tomatoes and the carrots, along with the herbs, wine, and stock. Add the beef back to the pot.
- 3
Bring the stew to a boil, cover, and simmer for 1 1/2 hours, until the beef is tender.
- 4
Meanwhile, prepare the noodles by boiling the egg noodles according to the package instructions in a pot of salted water. Toss the cooked noodles with the butter and parsley, and serve with the stew.