Camping Cuisine Easy Quick Cook Beef Stew

Camping Cuisine Easy Quick Cook Beef Stew  – “Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.”
― Fennel Hudson, Fine Things – Fennel’s Journal – No. 8

Camping Cuisine Easy Quick Cook Beef Stew  – Nothing beats a simple “meat and veggies” meal cooked and served on a picnic table at your campsite.  This recipe could not be any easier.

INGREDIENTS Camping Cuisine Easy Quick Cook Beef Stew

1 LB Tenderloin Steak
1 cup thinly cut carrots
1/2 cup finely cut onions
1 cup diced potatoes (we used turnips for the video)
1 container Organic Beef Stock
TB wondra or flour
cooking spray
salt
pepper

METHOD

Coat pan with cooking spray and heat it up to medium-high.
Lightly sprinkle salt and pepper on both sides of the meat.
When pan is hot, sear the steak on both sides (approx  3-4 mins per side)
Remove meat from pan and set aside, reduce heat to medium.
Give the pan another shot of cooking spray and add veggies.
Stir occasionally so veggies don’t stick.
While veggies are cooking, cut the mean into bite sized chunks.
When veggies are softened, deglaze the pan with stock scraping up the fond (that’s the stuff stuck to the bottom of the pan). Sprinkle a little Wondra or flour and whisk.
Add meat back to the pan for just a few moments to reheat.  DO NOT over cook the meat.

Serve immediately to hungry campers.

Rule Number 1:  Never cook inside your RV!  You don’t want whatever you’re preparing to linger and get into the fibers of carpets or ceiling material.
Rule Number 2:  You can prepare FAR  healthier meals at your campsite (even with limited cooking tools) than you’ll ever find at a fast-food drive-thru.
Rule Number 3: Keep it SIMPLE!  You won’t have all the appliances or hand tools.  One pan meals are a must!
– Michael Serio

 

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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