Trail Stew -- Outdoor Cooking
The stew was devoured by my son Gary Jr. and his friends Bob and Valjean after they had completed a 40 mile trek of the 100 mile scenic Mickleson Trail Bike Trail near Custard, South Dakota.They completed the 100 mile trek in 3 consecutive days.
The cook got his share of the stew as well. I pedaled a portion of the trail, another day, but took this particular day off to do the cooking.
To me -- The Cooking in the open air was more enjoyable than the Pedaling.
12 lb. or 3 lb. pound chuck roast or similar or three rib eye steaks
3medium sized potatoes
1 or 2medium sized onions chopped coarse
3 or 4stalks celery chopped to 1 in.
4 to 6carrots chopped to 1 in.
1 can(s)diced tomatoes 11 oz. (optional)
2 Tbsppaprika (optional)
2/3 to1 /2 cflour
2 Tbspbutter or cooking oil
·salt and pepper to taste
1 cwater to thin or as needed
How to Make Trail Stew -- Outdoor Cooking
- Heat butter or oil in a 12 inch frying pan. Cut meat to spoon sized pieces. (I used a 2 1/2 lb. Chuck Roast). Salt and Pepper and dredge in Flour. Brown well in frying pan. Save flour for additional thickener.
- Clean and chop the Potatoes, Onions, Celery and Carrots. add to pan when Meat is well browned throughout. Add the canned diced tomatoes and paprika (Optional). The canned tomatoes and Paprika do provide a nice touch to the flavor.
- Simmer on medium to low heat for two to three hours, stirring quite frequently. If Rib Eyes are used cooking time can be reduced to one to two hours.
- If vegetables have not produced much liquid add 1/2 to 2/3 cup of water. Half way into the cooking sprinkle on 2 tablespoon of flour to thicken. Taste and adjust salt and pepper.
- Plate it up and Enjoy. Serve with my "Frying Pan Biscuits", which see, and your favorite beverage.
- Note: This would work well in a Cast Iron Dutch Oven on the "Coals", if it was checked from time to time.