Camp Oven Beef Stew with Herb Dumplings
This recipe is for 2, however it can be up sized to how ever many you need to feed.
250g diced Chuck Steak
3 Tbl Flour
Salt & Pepper
Oil to fry
1 Carrot diced chunky
1 Potato diced chunky
couple of dried Mushrooms or fresh if you have them
1tsp Onion Flakes
1 cup Beef Stock
1 cup water with 1 1/2 tbl Beef Stew Season
1 cup SR Flour
1/2 tsp Onion Flakes
Water to make a soft dough
Mix flour, salt and pepper, use to coat meat.
Brown in the camp oven in a little oil.
Add veg and stocks.
Cook over a low heat on the fire about 45 mins
Siring and turning the oven to make sure it cooks even.
Mix up the Dumpling dough, pat it into a round about 2 cm thick and cut into pie pieces.
Add to top of stew 10 mins before serving.
I am not a fan of all those stews that have tin tomatoes, and this one has none. It is very tasty and can also be cooked in the oven or slow cooker.
Below you will find the recipe for my Beef Stew Season.
Beef Stew Season
If you love a rich hearty stew then this seasoning will bring out the flavour of even the cheapest cuts of meat.
1 cup Flour
2 tsp Oregano
1 Tbl Basil
2 Tbl +1 tsp Salt
1 1/2 tsp Black Papper
2 Tbl + 1 tsp Garlic Powder
2 Tbl + 1 tsp Paprika
1/2 tsp Cayenne Pepper
1 Tbl Celery seed or ground dry celery
2 Tbl + 1 tsp Onion Powder or onion flakes
1 tsp Rosemary
Place all into a jar and shake well, don't forget to label it.
To use add 1 1/2 to 2 Tbl per kilo of meat.
Add it to your stock and mix.
Happy Adventures Nicole, Andrew & Sally Girl