Campfire Beef Stew
What's better than a dinner of Campfire Beef Stew when it's cold and misty in the Pacific Northwest after a day of hiking? Campfire Beef Stew hits the spot!
Servings: 8
Calories: 581kcal
Ingredients
For the stew:
- 2 pounds beef chuck (900 g, cut into large chunks)
- salt and pepper
- 1/4 cup flour (plus more for thickening the stew, if needed)
- 2 tablespoons butter (28g)
- 2 tablespoons olive oil
- 3 cloves garlic (sliced)
- 1 large onion (chopped)
- 15 ounces diced canned tomatoes (425g)
- 12 small to medium carrots (cut into large chunks)
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or one sprig of fresh rosemary)
- 1 1/2 cups dry red wine (355 ml)
- 2 cups water or beef stock (475 ml)
For the parsley butter noodles:
- 12 ounces egg noodles
- salt
- 4 tablespoons butter (57g)
- 1/2 cup parsley (chopped)
Instructions
- Season the beef with salt and pepper. Toss the beef in the flour, until all the pieces are lightly coated. In a large pan over medium high heat, add the butter and olive oil. Sear the beef until browned on all sides. Remove the beef from the pan and set aside.
- To the pan, add the garlic and onion. Cook for about 5 minutes, until the onions begin to soften. Add the tomatoes and the carrots, along with the herbs, wine, and stock. Add the beef back to the pot.
- Bring the stew to a boil, cover, and simmer for 1 1/2 hours, until the beef is tender.
- Meanwhile, prepare the noodles by boiling the egg noodles according to the package instructions in a pot of salted water. Toss the cooked noodles with the butter and parsley, and serve with the stew.
Nutrition
Calories: 581kcal | Carbohydrates: 47g | Protein: 30g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 902mg | Potassium: 918mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15970IU | Vitamin C: 16.7mg | Calcium: 97mg | Iron: 4.6mg