Tuesday, June 11, 2013

Campfire Stew

Good morning everyone!!

I spent this last weekend (well, part of it anyway) in Pismo Beach, Dr. Boyfriend and I went camping. We spent our time surf fishing, hiking, and chatting in front of a roaring fire. I seem to have lost my fire-making prowess, so thank goodness for Dr. Boyfriend's firebug abilities.

Suited up in waders and ready to go battle the Pacific ocean, the ocean won.

We went hiking the next day at Bishop's Peak, the starting point is that itty-bitty string of dots to the right of the line of trees by our new friend's purple waistband.

It was absolutely beautiful! The last rock outcropping was more of a climb than it was a hike, but we wanted to eat our snacks on top of the gigantic rock we had been staring at the entire hike.
I've told you guys before about work last week, right? It got pretty intense, we were pulling 12-14hr days and that left no room for the gym and very little room for eating right. We were eating takeout at work for dinner every night. Bucca di Beppo, Tandoori Oven, Panda Express, BBQ, I'm not sure what they had on Friday... that was our first night camping.

We had some delicious grilled chicken breast, roasted sweet potatoes, and garlic bread. Just cook the chicken on a grill over your fire pit, wrap sweet potatoes in foil and shove them in the base of the fire for 40 min-1hr and rotate halfway through. The garlic bread was a pre-made loaf that we wrapped in foil and stuck on the grill with the chicken. It was SO GOOD.

But on Saturday night, we made stew. A big, hearty, delicious stew.

Campfire Stew (serves 4), ~1hr

I would recommend using a oven-safe mitt when cooking over a fire, I forgot mine and am missing all the knuckle hair on my right hand to prove it!
1.5lb of 93% ground beef
1 1/2-2 C chopped onion, I get a bag of pre-chopped onion from TJs; the more prep you can do ahead of camping, the better!
2 15 oz cans of diced fire roasted tomatoes
1 15 oz can of cannellini beans
1 bag of frozen broccoli, cauliflower, and carrots (our carrots were tiny spheres!!)
Fiery Five Pepper seasoning

Wrap your dutch oven with foil to prevent the pan from burning, especially if yours has wooden handles like mine! If you use cast-iron, you can totally skip this step.
Heat about 2 T of EVOO in the pot, add the meat after the oil is hot, about a minute
Stir the meat with a pair of tongs, you're camping which means you're not bringing your entire kitchen with you, and break up the chunks
Season liberally with Fiery Five Pepper seasoning
Add the onions and cover with the lid, you want to keep ash from the fire out of your stew!
When the meat has almost finished browning, add in the cans of tomatoes and beans, cover again
Cook for about 5 minutes and then add the veggies, cover that pot!
Stir occasionally and bring to a simmer, you want bubbles coming up and bursting on the surface
Once you start to see bubbles, you're ready to eat!

Nutritional Information:
500 calories, 36.5g carbs, 17.8g fat, 42.1g protein

Serve this stew with some rolls, garlic bread, or you can serve it with chips. I wish that we had garlic bread leftover from the first night, but I can vouch for the above stew pairing way-too-well with Tapatio Doritos. :)

That lid is going to be freakishly hot, I used the tongs to grab the knob to move it on and off the pot
I didn't drain the meat because there wasn't that much fat in it to begin with and when you're camping and being active all day, you need those calories

There you go! There really isn't too much to eating healthily on a camping trip.

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