Ingredients (serves… 12+ ?):
- 1.2 kg of beef – sliced into chunks
- 1 pack of bacon – sliced into strips
- 2 onions – sliced
- 800g of mushrooms – sliced
- 3-4 large carrots – sliced
- 2/3 of a bottle of red wine
- 2-3 large potatoes – cut into cubes
- Olive oil
- 2 vegetable stock cubes (dissolved in about 1 litre of water)
- Salt and pepper
- 1 tablespoon of thyme
- 1 tablespoon of parsley
- 4 cloves of garlic – crushed and sliced
This was another recipe I managed to do whilst camping. It went down very well with all that tried it as it was a bit miserable weather wise and it helped to warm everyones’ cockles!
Start by browning off the meat in a very large pan with some olive oil. Add the thyme, parsley, garlic and onions and cook for a further 3-5 minutes. Add in the potatoes, carrots, wine and vegetable stock. Bring to the boil, stirring frequently, and then reduce to a simmer. Continue simmering the stew for 40 minutes to an hour to allow all the flavours to infuse together and make the meat tender. Season and taste regularly whilst it is simmering away. Add in the mushrooms 20 minutes before you plan on serving up the stew. If it reduces down too much, add some more water or wine. You can also add some chilli to this dish to give it a spicy twist.
Serve up once you’re happy with it and enjoy! It can be eaten on it’s own, with some extra potatoes or veg on the side of simply with some crusty bread to dip in.
Enjoy!
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