EASY 30 MINUTE DUTCH OVEN BEEF STEW
Join me for a great 30 minute beef stew recipe for your next camp or backyard cook. This is delicious and easy to make.
Check out OUR AMAZON STORE for great deals on items used here as well as lots of other great outdoor cooking gear. If you don't see what you want, just us the search bar to buy anything on Amazon.
CHECK OUT THE DALSTRONG KNIVES HERE :
FOR AN AUTOMATIC 10% DISCOUNT
Buy the Stargazer Cast Iron here:
To Buy the Field Company Skillet click here:
Direct link to our Membership page:
Our Channel Page with MUCH MORE
Check Out OUR NEW CHANNEL of our Outdoor Adventures HERE and don't forget to SUBSCRIBE:
How to turn on notitifications on your device.
Check out our apparel store here:
If you want to try Seminole Swamp Seasoning, you can buy it online here.:
Follow us on Twitter:
#backwoodsgourmet
If you would like to contribute to our channel or make a payment for services click here:
The Amazon Site provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Set and forget - No skills beef stew
Merch:
The gear I use –
MY BOOK –
Patreon -
Second channel -
I’m most active on Instagram @firetofork
I’m also on Facebook -
Recipe:
Serves 6-8
20 min prep, 3 hours total.
Stew Ingredients:
• 1 kg diced beef
• 3 tbs oil
• 2 medium onions diced
• 2 carrots diced
• 2 cups halved button mushrooms
• About 400mls Guiness or red wine or beer
• 2 tins crushed tomatoes
Stew Directions:
• Add the onion to a hot camp oven and fry it in the oil at medium/high heat until it starts to be translucent.
• Add the beef with some salt and pepper and stir it until it’s slightly browned (2-3 min)
• Add carrots and mushrooms then stir well for about 5 minutes.
• Add alcohol and tomatoes then season and stir.
• Then put the lid on the camp oven (no heat needed on top of the pot) and let it simmer on low heat for around 2-3 hours, or until the beef is really tender. Check it every 30 minutes to ensure the beef is still in some liquid (add water or beer if it’s looking dry).
• Serve with bread or mashed potatoes (some peas go well on the side too).
Mashed potatoes ingredients:
• 1.5kg of potatoes
• 150g butter
• 1tbspn salt
Mash directions:
• Cut the potatoes up in quarters and boil them in salted water until they are very soft (around 40min).
• Drain the water out, add the butter and use a wooden spoon or similar to vigorously stir the mixture until it becomes smooth(ish) – about 5 minutes. No potato masher required.
Hardtack & Hell Fire Stew
Start your free trial of Wondrium by clicking the link
VIDEOS MENTIONED
Ship's Biscuits:
Civil War Bread Pudding:
Townsends Lobscouse:
Support the Channel with Patreon ►
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ►
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
LINKS TO SOURCES**
A Civil War Drummer Boy, the Diary of William Bircher:
Hardtack & Coffee by John D. Billings:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
Photo Credits:
Recreation of a ration storage room: By Bahamut0013 - Own work, CC BY 3.0,
#tastinghistory
Primitive Cooking - Campfire Beef Stew & Corn Bread Recipe - Survival Cooking
Primitive cooking. Cooking beef stew, corn bread and corn on the cob over a fire in the woods. The beef stew was made from scratch, including making beef bone broth. Here are the recipes:
BEEF STEW RECIPE
Put beef bones, carrots and onion some salt and pepper in dutch oven and roast for about 1 hour or until bones are browned.
Transfer contents of dutch over to big campfire pot and cover with water. Add beef rib sections and simmer or boil for 5 hours.
Strain liquid over cheese cloth or fine mesh strainer and pick all meat off bones. Season meat with salt and pepper and set aside. Put strained broth back in kettle and boil for several hours and reduce broth until it is creates a strong beef flavored broth.
Cube chuck streak, season and brown in cast iron. Add flour until juices thicken to gravy. Then add remaining broth and add garlic, jalapenos and potatoes. Bring to a boil then add rosemarry, sage, and basil, bay leaves, pepper corn, carrots, ocra, green beans
green onions, red onions in that order. Cover and bring to a boil for 5 to 10 minutes or until potatoes are soft. Remove herbs and then simmer until ready to eat. If broth has not thickened, continue to simmer or stir in some more flour. Add chopped cilantro before serving.
CAMPFIRE CORNBREAD
1 part all purpose self rising flour and 4 part fine corn meal (yellow or white) A teaspoon of salt, cayenne pepper to taste, 4 eggs, 3/4 stick of melted butter. And then add buttermilk until the batter flows freely.
Pour mixture into hot dutch oven coated in butter with small pool of butter in bottom. Bake until outside is golden brown and poke center with stick and see if batter sticks to it to test whether it is done. Take about 30 - 40 minutes to bake.
CAMPFIRE CORN OF THE COB
Put whole corn on hot coals and flip them until the outside is blacken. About 10 minutes of cooking....Delicious
Follow us on Facebook and Instagram
@outdoorboyschannel
Check out our campfire bread video (no cast iron needed)
BUY OUTDOOR BOYS T-SHIRTS
The Video Editing Software is Sony Vegas 14.0
Canon T5i (700D)
GoPro Hero 5+ Black
Venison (or Beef) Stew Recipe Over the Fire (Cowboy Campfire Cooking Recipe)
1 1/2-2 pounds venison tenderloin (or beef)
64 ounces beef broth
Salt and Pepper
Cut venison into bite-sized pieces. Place in
pot over medium heat, and brown on all
sides. Stir in beef broth, salt and pepper
and bring to a boil.
3 large potatoes, chopped
5 carrots, chopped
1 medium onion, chopped
1 1/2 cups of mushrooms
Salt and Pepper
Dry rub
1 cup red wine
3 1/2 tablespoons red currant jelly
1 1/2 tablespoons beef bouillon
Add in vegetables and rest of ingredients. Bring to a boil, then reduce to low,
covered, for about 2 hours. Until liquid has reduced and all vegetables are
cooked and soft. Can thicken with flour or cornstarch if desired.
Subscribe NOW to Tim Farmer's Country Kitchen:
Watch Tim Farmer's Country Kitchen on KET Saturday 7 PM
Get more Tim Farmer's Country Kitchen:
Follow:
Like:
Pin:
Website:
How to make aussie beef stew
Hey guys,on todays video i make aussie beef stew