Camp Oven Beef and Red Wine StewCourse: Beef Recipes, Camp Oven Stew Recipes, Main Meals
2 bay leaves
3 sprigs thyme
2 celery stalks, trimmed and thickly sliced
2 medium carrots, halved and thickly sliced
1kg chuck steak, cut into 3cm cubes
2 tbsp plain flour
2 tbsp olive oil
1 medium brown onion, chopped
1 cup dry red wine (I used Shiraz)
2 garlic cloves, crushed
1 cup beef stock
1 tin (400g) diced tomatoes
2 tsp flat leaf parsley, chopped
- Dumplings Ingredients:
2 cups plain flour
60g fresh parmesan, grated
1 tbsp baking powder
1 tbsp sugar
½ cup butter, melted
1 cup whole milk
- Prepare biscuit top first by combining all its ingredients in a mixing bowl, and set aside.
- Toss beef in flour until well coated and shake away excess flour.
- Place camp oven on coals with oil and cook half the beef, browning on all sides. Remove from the dish and repeat browning the remainder of the beef and remove to the side.
- Add oil to the same pot and cook onion, carrot and celery for 2 minutes, then add garlic and cook for 1 min or until aromatic.
- Add wine to the pot, bring to a boil, stir and reduce the wine by about half.
- Return all beef and any juices, stock, tomatoes, bay leaves, thyme and parsley to the pot. Cover and cook for 2 hours. I like to slow simmer by placing the camp oven over the coals, suspended by a tripod.
- Towards the end of 15 minutes of cooking time remaining, drop rounded tablespoons of cheesy mix onto the top of the casserole. Cover with the lid filled up with hot coals.