This fall camping recipe is a hearty, filling way to ensure everyone is fed and happy after a long day of exploring at the campground. You’ll love that this stew is full of flavor and cooks in one pot! Get the recipe below.
INGREDIENTS
- 1 tbsp. olive oil
- 8 slices thick cut bacon
- 3 lb. stewing lean beef
- 1 large onion
- 1 large carrot
- 1 lb. pearl onions
- ½ tesp. salt
- ½ tsp. pepper
- 4 cloves garlic
- 1 lb. mushrooms
- 2 tbsp. all-purpose flour
- 3 c. red wine
- 2 c. beef broth
- 1 tbsp. tomato paste
- 1 bay leaf
- 1 tbsp. thyme fresh
INSTRUCTIONS
- Wash and dry all produce.
- Peel the carrots and the pearl onions.
- Roughly chop carrots, regular onion, and mushrooms. Mince the garlic.
- Once all the vegetables are prepared, remove them from the cutting board and chop the bacon into bite-sized pieces. Then cut the beef into 1″ pieces.
- In your Dutch oven, over medium-high heat, cook the bacon until it is crispy. Transfer to a paper towel and set aside.
- Add a small batch of the stew meat and cook until browned on all sides. Remove from the Dutch oven and cook the remaining meat in batches.
- Next, dump in the chopped onion, carrot, pearl onions, and season the mix with salt and freshly ground pepper.
- Cook for 3-5 minutes until the onions are soft and then add in the garlic and cook another 30 seconds until fragrant.
- Stir in the mushrooms and sprinkle with flour, stirring to coat.
- Cook for another 2 minutes, stirring frequently.
- Add in the beef, bacon, red wine, beef broth, tomato paste, bay leaf, and thyme. Stir until combined and bring to a boil.
- While you’re waiting on the stew to boil, preheat the oven to 325 degrees.
- After the stew boils, cover and set in the oven to cook for 2 1/2 hours. Be sure to stir every once in a while to keep it from burning.
- Serve hot in a bread bowl or over a plate of mashed potatoes.
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