Camp Fire Recipe: Fishing Day Stew

When it comes to fishing, my daughter is the queen.  She loves to fish with mom but………she likes to eat and wants mom right there with her when she fishes.  This is especially true when she out fishes her twin brother.  So one day while we were sitting on the bank, I told her I was going to have to go back to camp and start dinner.  Oh the whining.  What this meant to her was I was going to miss the biggest catch of the season or I was not going to be there to document once again she beat her brother.  While these moments are fleeting and I never want to miss one, I came up with a recipe that I can leave and come back to.  In doing so, I will never again miss those special moments in my kids’ lives.  

Camp Fire Recipe:  Fishing Day Stew

Ingredients

Spray or liquid oil

3 pounds of chuck roast or stew meat

Flour for dredging

2 tablespoons olive oil

4 stalks celery

1 medium onion

1 package of baby carrots

8 whole red potatoes

14.5 ounce can of beef broth

¾ cup of bottled Italian salad dressing

1 package brown gravy mix

¼ cup of ketchup

1 tablespoon A1 sauce

2 dried bay leaves

Black pepper

fishing.day.stew

Steps

  1. Build fire to prepare the coals.
  2. Grease the inside of a 12 inch Dutch oven with liquid or spray oil.
  3. Cut up meat into bite size pieces.  Set aside
  4. Cut celery and onion into chunks and place in a bowl.
  5. Place grilling rack above fire.
  6. Put 12 inch Dutch oven on top of the grilling rack.  Add the 2 tablespoons of olive oil to the Dutch oven.
  7. Place flour in a plastic bag along with the meat.  Shake until the meat is coated.
  8. Once the oil is hot, add the meat.  Cook until the meat is evenly browned.
  9. Add the celery, carrots, onion, bay leaves, and red potatoes to the 12 inch Dutch oven.
  10. Open the beef broth and pour into Dutch oven.  Follow this with the Italian dressing, gravy mix, ketchup, A1, and black pepper (to taste).
  11. Stir.
  12. Place the lid on the Dutch oven and move to a heat resistant surface.
  13. Arrange 12 prepared coals in a circle on the heat resistant surface.
  14. Put Dutch oven on top of the coals.
  15. Top lid with 20 coals.
  16. Cook for 1 ½ to 2 hours.
  17. Add more coals about every 45 minutes. 

Once the meat is cooked and the vegetables are soft, you are ready to serve.

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