Classic beef stew is a staple camping meal for me. I prep the veggies and beef at home. Large dice potatoes, carrot, onion, celery and beef (cut of your choice), minced fresh garlic or whole roasted cloves. Bring a mixture of 1 part vermouth, 1 part burgundy cooking wine and 2 or 3 parts beef stock (enough to cover beef and veg.) Flour, brown sugar, dry thyme, S&P and oil or butter.


Bring soup pot or cast iron up to temp.
Add oil or butter.
Add beef, season with s&up and cook until brown.
Pull beef from pan and put into a bowl.
Let pan get back to temp and add oil or butter.
Add veggies onion, carrot, celery and garlic. Sweat veggies until onion begins to clear.
While cooking veg, coat beef in a couple cups of flour, A pinch of brown sugar and thyme. This is your roux.
Add beef and roux back into the pan and mix well w/ veggies.
Cover with stock mixture.
Add potatoes.
Cook until potatoes are tender.
Adjust seasoning as necessary.