Recipe: Campfire Stewed Beef And Veggies

Whether you're rustling up some grub before settling in for a long night of campfire ghost stories, or wanting a hot breakfast on a cool fall morning by the campfire, this one hits the spot. Apples add a fall flavor to this traditional cool-weather dish, and making it outdoors over a campfire will add an authentic twist to an old classic.

Campfire Stewed Beef And Veggies
(Feeds 4-6.)

Ingredients:

(Photo credit: Wikipedia)

3 Tbsp flour
2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 lbs beef stew meat
3 Tbsp cooking oil
2 cups fresh apple cider
1/2 cup water
2 Tbsp apple cider vinegar
1 bay leaf
4 medium red potatoes, scrubbed and cut into bite size chunks
3 small onions, rough diced
2 carrots, peeled and cut into bite size chunks
2 celery stalks, washed and cut into bite size chunks
1 tart firm apple, washed, cored, and cut into bite size chunks

Directions:

1. (This part can be prepared before you get to your campsite, and you can also bring all of the vegetables and meat already cut up.) Start by combining the flour, salt, pepper, and thyme in a large ziploc bag. Toss beef into the bag with flour mixture and shake until beef is coated well. 
2. Into a cast iron Dutch oven (or other campfire safe pot) add the cooking oil, heating it over a medium flame.  Add the meat (a little at a time) and brown the pieces, removing as necessary to make room for more.
3. When all the meat is browned, put it all back into the Dutch oven.
4. Add to the Dutch oven the fresh apple cider, water, and vinegar, and bay leaf, cover and bring to a boil.  
5. Move pot to lower flame on campfire, and let soup simmer until meat is tender. This should take anywhere from 15 to 25 minutes depending how low you can get the flame.
6. Add the remaining vegetables and continue cooking over low flame until the vegetables are tender, about another 15 to 25 minutes.
7. Serve hot in big bowls with crusty bread to compliment.