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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pack the ground round frozen; it acts as an ice pack to keep other foods cold. You can also make the stew ahead and freeze it in a heavy-duty zip-top plastic bag. At the campsite, heat the stew in a Dutch oven, or place the bag in a pot of boiling water. Ingredients:
2 cups chopped onion |
2 garlic cloves, minced |
5 cups peeled baking potato, cut into 1-inch pieces |
2 cups sliced carrot |
1 cup chopped red bell pepper |
1 (1-ounce) package onion soup mix, such as lipton |
2 pounds lean ground round |
2 (14 1/4-ounce) cans low-salt beef broth |
2 cups frozen green beans |
2 cups frozen whole-kernel corn |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. At home, combine onion and garlic in a heavy-duty zip-top plastic bag; seal. Combine potato, carrot, bell pepper, and soup mix in a heavy-duty zip-top plastic bag; seal. Place bags in cooler.
2. Cook the beef, onion, and garlic in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home) for 10 minutes or until browned; stir to crumble. Add potato mixture and broth; cook 15 minutes or until vegetables are tender. Add beans, corn, salt and black pepper; simmer 10 minutes.
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