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Alaskan Campfire Stew

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MN Mom

I found this recipe while searching for camping recipes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a Dutch oven or large pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir onions and garlic into bacon and cook until onions are translucent, 5 to 10 minutes. Add beef; cook and stir until beef is thoroughly browned, 5 to 10 minutes.
  2. Pour enough beer over beef mixture to almost fill the Dutch oven; add Worcestershire sauce, bay leaves, salt, and pepper. Cover Dutch oven and bring to a boil; reduce heat and simmer, adding more beer as needed, until beef is almost tender, about 2 hours. Add potatoes, carrots, green bell pepper, and enough beer to cover; simmer until potatoes are tender, 15 to 20 minutes.
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Reviews

Kendall
1
9/13/2013

Well, I mostly drained the fat from the bacon before I added anything else. That probably helped a bit. The broth was sour, vinegary. It was edible but neither my son nor I liked it. It even ruined the taste of the spuds. We ended up picking out the meat and eating it over rice. I put a ton of hot sauce on mine to get it down because I couldn't stand the thought of wasting all of it. Nothing was rotten. It was the beer that did it. Too much beer flavor. I would do this again with a strong beef bullion base and maybe one bottle of beer. I would also add thyme sprigs, soy sauce and celery as spices. It has potential.