Campfire Beef Stew with Buttered Parsley Noodles
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Kaitlin and Sarah Leung from the popular The Woks of Life blog share one of their favorite camping meals.
Ingredients
Stew
- 2 pounds beef chuck, cut into large chunks
- Salt and pepper
- ¼ cup pancake mix (or all-purpose flour), plus more for thickening stew if needed
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 3 cloves garlic, sliced
- 1 large onion, chopped
- 1 (15-ounce) can diced canned tomatoes
- 12 small to medium carrots (cut into large chunks)
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 tsp dried rosemary (or one sprig of fresh rosemary)
- 1½ cups dry red wine
- 1 (14.5-fluid-ounce) can beef broth
Buttered noodles
- 12 ounces dried egg noodles
- Salt
- 4 Tbsp. salted butter
- ½ cup chopped parsley
Preparation
1. Season the beef with salt and pepper. Toss the beef in the pancake mix (or 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.
2. To the pan, add the garlic and onion. Cook for about five minutes, until the onions begin to soften. Add the tomatoes, carrots, herbs, wine, broth, and beef. Bring to a boil, cover, and simmer for up to two hours, until the beef is tender.
3. Meanwhile, prepare the egg noodles by boiling them 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.
Adapted with permission from The Woks of Life.
