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!
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Beef
Cuisine: American
Servings: 8
Calories: 581kcal
Author: Kaitlin
Ingredients
For the stew:
2poundsbeef chuck(900 g, cut into large chunks)
salt and pepper
1/4cupflour(plus more for thickening the stew, if needed)
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.