Car Camping Dutch Oven Beef Stew with Red Wine, Carrots and Potatoes
Brown flour-dusted chuck cubes in a Dutch oven over a medium-high flame or hot coals, then simmer them in red wine, broth and tomato paste over low heat for about an hour. Add potatoes and carrots and simmer 40 to 45 minutes more, until the beef is fork-tender, then stir in peas. Plan on about 2 hours 30 minutes total, with bread for the broth.
This is the stew you start after you set up camp and eat once the day's hiking is done. The pot does most of the work. You stir now and then, and the smell pulls everyone back to the fire.
Chuck roast is the right cut. It's tough raw and tender after a long, slow simmer. Do the cubing and the flour coating at home, and the camp work is just browning, simmering and tending the heat.
Car Camping Dutch Oven Beef Stew with Red Wine, Carrots and Potatoes
- Prep
- 20 min
- Cook
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Moderate
- Heat
- Medium-high to start, then low coals or a low flame
- Pack weight
- 8 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
16 ingredients, Crew only
Crew Recipe
This one's for the Crew
16 ingredients · 8 steps · Trail Notes · gear list
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