Campfire Cooking Recipes - Hamburger Stew

There is absolutely nothing a lot better than hamburger stew around the open up flames in the campfire and there are several fantastic recipes that even the minimum skilled cook can deal with around the outside fire ring. Here's a recipe that any cook would like to have within their recipe files to create camping. You need to initial begin using the ideal fire and it'll make the main difference in how scorching the charcoals are, they are going to be ashy and grey. Based on how scorching the coals are will figure out how quick the stew will cook. You are able to get ready the components at your home prior to your excursion to get rid of a few of the function whenever you get for your campsite. Chop your veggies before your excursion. Chop your celery, carrots, onions, and potatoes combine with salt and pepper then location inside a zip lock baggy. Make sure to put them on ice or inside a cooler so that they don't flip brown.

Ingredients

. one -1/12 pound(s) floor beef
· one -2 c chopped carrots
. 2 celery stalks (diced)
· one medium onion, chopped
· 4 -5 medium potatoes, chopped
· one bag frozen peas
· one package onion soup combine
· water
· salt and pepper
· oregano or basil
· one loaf french or sourdough bread

Brown the meat inside a large cast iron pot or dutch oven. Add the carrots, celery onions, potatoes and onion soup combine with enough water to cover. Cover the pot and simmer until the potatoes are tender (about 20-30 minutes). Slice and butter the bread. Wrap it in foil and location near the fire so that the bread will toast from the heat in the fire. Add the peas to the pot. Season to taste with salt, pepper and oregano or basil. Simmer until the peas are scorching. Serve using the warm bread. Yummy, there's nothing much better then campfire cooking

Another recipe that you cook around the campfire is Brunswick stew. You are able to also get rid of the chopping, dicing, and cutting for house before your camping excursion.

Ingredients

· 3 pound(s) stewing chicken (cut up)
· 2 pound(s) beef stew meat
· 2 bay leaves
· one tsp thyme, parsley
· 3 stalks celery
· 2 onions
· one Tbsp black peppercorns
· 2 Tbsp salt/pepper Blend
· 2 cans tomatoes (cut up)
· 2 cup carrots (peeled and chopped)
· 2 cup celery (chopped)
· 2 cup onions (chopped)
· 3 large potatoes (diced)
· 2 cup lima beans (frozen)
· 3 cup corn (fresh off the cob)

Directions

Add chicken and beef stew meat to dutch oven then location around the scorching coals. Add bay leaves, thyme, parsley, celery stalks, onion wedges, salt and pepper blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off a few of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all veggies are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot.