Beef Stew with Potatoes

Author: Lu

Beef stew is an excellent meal to prepare over a fire pit, whether you are camping or spending an evening in your backyard. Cooked slowly in a heavy Dutch oven over gentle heat, the beef becomes tender, the vegetables absorb the savory cooking liquid, and the whole dish develops that wonderful rustic flavor that makes outdoor cooking so enjoyable.

Ingredients:

• salt	to taste
• dried thyme	1 teaspoon
• onion	1 large
• water	4 cups, or to cover the beef
• olive oil	2 tablespoons
• Black pepper	1/2 teaspoon
• potatoes	1 1/2 pounds
• garlic	3 cloves
• carrots	3 medium
• fresh parsley (optional)	2 tablespoons
• bay leaves	2
• beef chuck or stewing beef	2 pounds

1. Cut the beef into approximately 1 1/2-inch cubes. Pat the pieces dry with paper towels and season with salt and black pepper.

2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Stirring occasionally, lightly brown the beef on all sides.

3. Add the onion to the same pot. Cook for about 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.

4. Gradually pour in the water, stirring and scraping the bottom of the pot to release the browned bits. Add the bay leaves and thyme. Stir to combine.

5. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for approximately 1 1/2 hours, stirring occasionally. The beef should begin to soften but may not yet be completely tender. If the liquid reduces too much, add a little hot water.

6. Peel the potatoes and cut them into approximately 1 1/2-inch chunks. Peel the carrots and cut them into thick rounds, about 1/2 inch thick.

7. Add the carrots to the pot and simmer for 10 minutes. Then add the potatoes, gently stirring them into the liquid.

8. Cover and continue simmering for another 30–40 minutes, or until the beef is fork-tender and the potatoes and carrots are cooked through.

9. Remove the bay leaves. Taste the gravy and add more salt or black pepper if needed. If the stew is thinner than you prefer, simmer uncovered for a few minutes to reduce the liquid. If it is too thick, add a little hot water.

10. Turn off the heat and let the stew rest for 10 minutes. Sprinkle with fresh parsley, if desired, and serve warm.

SERVING IDEAS:

- Serve with crusty bread to soak up the rich gravy.

- Add a simple green salad or steamed green beans on the side.

- Serve with homemade dinner rolls.

- For outdoor dining, serve directly from the Dutch oven with slices of rustic bread.

TIPS & VARIATIONS:

- Choose the right potatoes: Yukon Gold potatoes hold their shape while becoming creamy inside. Russet potatoes are softer and will thicken the gravy more.

- For extra vegetables: Mushrooms, celery, or peas can be added. Add peas during the last 5 minutes of cooking.

- For fire-pit cooking: Use a heavy cast-iron Dutch oven with a lid. Set it over a stable grate above hot coals rather than direct high flames. Maintain a gentle simmer, rotate the pot occasionally for more even heating, and check the liquid periodically. Outdoor cooking may take longer depending on the heat.

- Camping preparation: Cut the beef and vegetables at home and pack them separately in sealed containers in a cooler. Keep raw beef separate from ready-to-eat foods and maintain refrigerator temperature (40°F / 4°C or below) until cooking.

- Beef stew often tastes even better the next day, after the flavors have had time to develop. Refrigerate promptly and reheat thoroughly.