Ivette Manners

Feed your hungry group after a long day enjoying the outdoors with this hearty, one-pot dish. While prep is quick, cook time takes about 1 hour and 20 minutes, so get it going while you set up the rest of camp! The extended time is worth it– that’s what yields a perfectly tender and seasoned dish. 

Makes 6 servings.

Equipment:

Dutch oven

Ingredients:

• 1 Tbsp. oil
• 2 lbs. chuck steak, cut into cubes
• 1 onion, coarsely chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 3 Tbsps. tomato paste
• 2 Tbsps. all-purpose flour
• 2 cans condensed beef broth or beef stock
• Water, as needed
• 6 small potatoes, cut into cubes
• 3 carrots, chopped
• 1 Tbsp. fresh rosemary, minced
• 1 Tbsp. fresh parsley, minced
• 1 Tbsp. fresh thyme, minced

Steps:

• Place Dutch oven over fire and heat oil.
• Add beef and cook until browned on all sides, 10-15 minutes.
• Add onions and garlic and cook until onions begin to soften, about 5 minutes.
• Season with salt and pepper. Stir in tomato paste.
• Sprinkle in flour and toss meat. Slowly stir in beef broth. Add in enough water to cover meat by 1 inch.
• Cover pot and cook for about 1 hour, until the beef is almost tender.
• Stir in potatoes and carrots and the fresh herbs. Cook until all ingredients are tender, about 20 minutes.
• Season to taste with additional salt and pepper. Serve.