If you are looking for camping lunch ideas for large groups then this is it! This feed-a-crowd recipe will definitely turn your hungry eaters into happy campers who will definitely ask for seconds!
It is a very simple campfire stew recipe BUT so popular where I come from. I could easily call it a summer stew as EVERYONE loves making it this time of year. It’s something like get-together stew that we cook for a crowd. You know like friends or family – the more the better.
HOW TO MAKE CAMPFIRE STEW
Now it does not really matter what way you make it (although I am sure many would disagree with me). It’s the company that is important. Call your friends or family members and get out for a day (or two or three).
Get a cauldron (ideally) or anything you can use to make this simple campfire stew. The most important thing here is its size – the bigger the better. Because you will be feeding a crowd!
A cast iron Dutch oven would be perfect but this cast aluminium cauldron looks pretty good to me as well.
10 quarts/10 liters would be perfect. It should feed at least 12 people. If you think that is way too big, you could go for a smaller one. However, we used similar when cooking for 5 of us.
There are not many ingredients which makes it relatively cheap as well.
· 4.5 lbs Beef Round Steak (2kg)
· 1.1 lbs Boston Butt or Pork Shoulder (0.5kg)
· 3 lbs Potatoes (1.4kg)
· 1½ lbs Onion (700g)
· 4 Garlic Cloves
· ½ cup Lard (230g)
· 4 tbsp Caraway Seeds (20g)
· 3 tbsp Salt
· 2½ tbsp Sweet Paprika (12g)
· 1 tbsp Tomato Paste
· 3 tbsp Dried Marjoram
· Dried of Fresh Chili Pepper , optional
· 1 can Beer , of your Choice (lager)
· 10+ cups Water (2.5 liters+/0.6 gallon+)
1. In a cauldron (or a large pot) melt the lard. Add diced onion and sauté for about 5 minutes. Now add the meats that have been diced into bite size pieces. Let them brown while stirring occasionally.
2. Add sweet paprika, mix & let it cook for about a minute before adding water (about 4 cups/1 liter), ½ of diced potatoes, caraway seeds, salt and 1 can of beer.
3. Cover with lid and let it cook (check occasionally, if it is cooking – simmering is better than boiling). From time to time check if there is enough water. If not, add more. Continue simmering.
4. About 1½ hour into cooking add the rest of the potatoes and more water (if needed). Bring to a boil and cook until the meat is soft.
5. 5-10 minutes before the end add minced garlic, tomato paste, marjoram and dried whole chili (optional). Taste it and season more if required.
6. Serve warm with a few slices of bread or over rice.
7. Happy Camping!