AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Aug 10^th, 2012 at 7:07pm

Derek Offline
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Just finished dinner of a stew that I developed the recipe for some time ago. It is a KISS recipe (Keep It Simple Stupid) but very tasty

Ingredients
1/2 kilo shin beef
One onion
Medium carrot
Can diced tomatoes
Two teaspoons crushed garlic
Thyme & Basil leaves (dried) teaspoon each
Half cup sliced black olives
Salt & pepper to taste
Beef stock cube
Water or red wine
Plain flour for thickening mixed to a thick paste with water

Method
Cut beef into bite size pieces and then put all ingredients into camp oven except water or wine and stir. Add enough water or wine to make the amount of gravy you want. I like lots so I can sop it up with bread or damper. Oven onto the coals and cook for at least one and a half hours. Before serving mix in the flour paste slowly until you reach a nice consistency and cook for a further ten minutes.

Simple as. Here are some photos

Ingredients in the pot ready to go. Heat beads starting to glow in the chimney

Setting the Heat beads. I use enough to completely cover the underneath of the oven

Stew is on and cooking. Maggie adjusting the Heat Beads on the lid. Yes I always put them on the lid of a stew. Makes an all round heat like in an electric oven for a casserole

Straight off the coals and still steaming

Served with mashed potato and broccoli. How is that for camp oven tucker

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Reply #1 - Aug 10^th, 2012 at 8:18pm

Timmo84 Offline
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Derek that looks great.

Tim

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Reply #2 - Aug 11^th, 2012 at 8:49am

Cactus Offline
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Looks great Derek,
Stews of any description are great at anytime, a favorite of mine at home or on the road.
Muzz

Have Camp Oven will travel

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Reply #3 - Aug 11^th, 2012 at 6:41pm

StevenM Offline
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Bet the neighbours wanted to join in.

Pass the french stick please

numnumnumnumnumnumnumnumnummmm

Cheers

Steven

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Reply #4 - Aug 12^th, 2012 at 10:25am

TBF Offline
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Stew is a great feed, summer or winter.

Send the garlic bread my way thanks.

Aart

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Reply #5 - Aug 12^th, 2012 at 12:25pm

Derek Offline
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I am with you guys, stews are good any time. Have had this or a variation of it three times in the last two weeks and considering we get two meals out of each batch that is six meals. A couple of those were on toast for breakfast as well.

A variation of this recipe is to put a cup of red wine in before the water. Cheesy

Might try the next one with a dash of that Thora port Shocked

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Reply #6 - Aug 13^th, 2012 at 8:47pm

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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Running short of time this evening, I used this recipe to make dinner with the pressure cooker. YUMMM!
The males weren't keen on the cheapo red wine, might have to try the decent port next time Wink

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #7 - Nov 23^rd, 2013 at 8:36am

Tambo Offline
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That look great I will be trying that one!!!
Tambo

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Reply #8 - Nov 23^rd, 2013 at 9:35am

deano68 Offline
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Tambo wrote on Nov 23^rd, 2013 at 8:36am:

That look great I will be trying that one!!!
Tambo

Good on ya Tambo, cook it up, take some pics and enter into this months challenge.!!.. don't be shy.

…
Welcome to the forum.. Smiley

experience is something you dont get until just after you need it.!!

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Reply #9 - Nov 24^th, 2013 at 8:22pm

Jezza Offline
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Looks great Derek!

Look at that beautiful Lodge CO! Beautiful seasoning!

I can't wait to try some stews in my CO.

BTW. What are you using for a wind shield?

Cheers
Jezza

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