Trail Stew

recipe
Pack the ground round frozen; it acts as an ice pack to keep other foods cold. You can also make the stew ahead and freeze it in a heavy-duty zip-top plastic bag. At the campsite, heat the stew in a Dutch oven, or place the bag in a pot of boiling water.

Yield:

8 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 30 %
Fat 13.2 g
Satfat 5 g
Monofat 5.6 g
Polyfat 0.8 g
Protein 28.7 g
Carbohydrate 40.8 g
Fiber 5.9 g
Cholesterol 81 mg
Iron 3.5 mg
Sodium 539 mg
Calcium 59 mg

Ingredients

2 cups chopped onion
2 garlic cloves, minced
5 cups peeled baking potato, cut into 1-inch pieces
2 cups sliced carrot
1 cup chopped red bell pepper
1 (1-ounce) package onion soup mix, such as Lipton
2 pounds lean ground round
2 (14 1/4-ounce) cans low-salt beef broth
2 cups frozen green beans
2 cups frozen whole-kernel corn
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

At home, combine onion and garlic in a heavy-duty zip-top plastic bag; seal. Combine potato, carrot, bell pepper, and soup mix in a heavy-duty zip-top plastic bag; seal. Place bags in cooler.

Cook the beef, onion, and garlic in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home) for 10 minutes or until browned; stir to crumble. Add potato mixture and broth; cook 15 minutes or until vegetables are tender. Add beans, corn, salt and black pepper; simmer 10 minutes.

Corinne Humphrey,

Cooking Light

October 2003
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