Camp Stew is I guess whatever works and everyone has their own way of getting things done. I am a relative newcomer to Camp Ovens but not to Camping. It was on a trip about a year ago that a south african mate of mine showed me a base for stew that he used back in the old days of SA national service. Over there they use/d a tripod cast iron oven of a style I have only seen in pictures.

The stew base he came up with has produced some of the best and most hearty meals we had ever tasted and hooked me on camp oven cooking. I won't ever be camping without a camp oven again if I can help it.

Garlic, Onions, Bacon, Olive oil and  - beer.

Roughly chopped at best for all ingredients is the way to go. Once everything has had a chance to cook down a bit it forms a wonderful 'stock' to base a stew - or a roast on. The onions soak up the beer, fall apart and become sweet. I barely chop the onions as they should fall apart on their own. I have added whatever meat was around and spuds (washed potatoes are best because you don't have to peel them, just chop and put in skin and all) and whatever veges are going. Keeping it simple is the way to go - some herbs salt and pepper is all I tend to add.

I have tried this one in the kitchen - and it didn't work. In the camp oven it has been spectacular and even the kids have been asking me to make 'camp stew' first night in on most trips now. As with all camp cooking, taking your time is the way to go as all ingredients should be tender.

The favorite side dish is garlic bread made from Turkish bread and a butter made from butter - garlic, herbs, cheese and salt. Baked in foil in the coals it's rounds out a fantastic camping feast.

Cheers for the site Derek - I have been really enjoying my camp oven cooking and this site is going to give me some good ideas. Much appreciated!

Cheers
Steve.

sounds like a great stew will have to try it and welcome as well cheers warren