By David Gage on Thursday, October 18, 2001 - 05:22 pm: Edit

Steak and Guinness

For a weekend trip I will make up about 2 gallons of
Steak and Guinness stew for a group of folks (ala MAR)
Make it up a couple days early and stick it in freezer bags
And freeze it so you can put it in the cooler instead of ice.

To make it:
2-3 lbs beef
2 onions (chunked, not sliced or diced)
6 big potatoes (peeled and chunked)
6-8 carrots (peeled and sliced into 1� sticks)
1 box frozen peas
Shrooms if you want
Bouquet Garni (bay leaf, rosemary, sage, etc)
Salt n Pepper
4 cans Guinness (2 for the stew, 2 for the chef)
2 tablespoons Dijon mustard
8 cups beef stock

Brown the meat in a big stock pot
Remove the meat and set aside
Sauté the onion in the juices left in the pot until soft
Add the beef stock, Guinness, veggies, and return the beef to
the pot. Simmer for about an hour or until the potatoes are soft.
Add the mustard, salt and pepper to taste.
Let it cool, put it into quart bags and freeze it.

Now you have a bunch of 1 qt steak and Guinness ice cubes to keep the cooler
cool until you cook the stew.

By Paul on Thursday, October 18, 2001 - 05:34 pm: Edit

David,

Now your talking! I guess when I'm on the trail I'm looking for simple but tasty meals that require only a minimal amout of effort to cook. That recipe is great and just requires some heating up.

Excellent.

Paul

By Michael Villanueva (Michael) on Thursday, October 18, 2001 - 09:52 pm: Edit

David

Holy Moly!

Man, that sounds fantastic. I gotta try that in few weeks -- screw wating for a camping trip!

By Leslie N. Bright (Leslie) on Thursday, October 18, 2001 - 11:53 pm: Edit

Guys,

I'll vouch for this recipe!

Had it at the last 2 MAR and at Uwharrie Safari... there is NEVER any left over!


Gotta admit, most of my camping used to be minimalist.... leftover attitudes from my Marine days.... camping out at these rallys with David as chef, and I've gotten spoiled!


-L