Description
Discover how to make Campfire Stew with Venison and Veg, a hearty, flavorful dish perfect for outdoor cooking. Elevate your campfire meals with this simple recipe.
Ingredients
- “`
- 3 lb (1.36 kg) s of venison, cubed (you can also use beef)
- 2 t salt
- 3 T safflower oil
- 1 large onion, chopped
- 1/2 C all purpose flour
- 2 C beef broth
- 3/4 C barley
- 3 carrots, sliced into large slices
- 3 potatoes, peeled and cubed
- 3 C water more or less as needed
- Lots of ground pepper
- 1/2 C froz en peas
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Instructions
- Cut the venison into cubes and sprinkle with salt.
- Pour the oil into an oven-safe pot and place it over hot coals for a brief period.
- Gently add the venison and chopped onion to the pot.
- Allow the venison and onion to cook for roughly 5 minutes, stirring from time to time.
- Incorporate the flour, stirring consistently, and allow it to cook for a few more minutes.
- Gradually pour in the beef broth while stirring continuously.
- Add around a cup of water, mix well, cover the pot, and let it cook for approximately an hour.
- Introduce the barley and continue cooking for another hour, adding more water if necessary.
- Add the carrots and cook for an additional 15 minutes.
- Include the potatoes, add more water if required, cover, and cook for about an hour.
- Stir in the peas during the final 10 minutes of cooking.
Notes
- Ensure venison is cut into even cubes for uniform cooking and tendernessnSlowly mix in flour to prevent lumps and achieve a smooth, thick brothnAdd frozen peas near the end to retain their color and sweetness
