Trail Stew

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

1. 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.
2. 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.