When your campfire had created a good hot bed of coals, line the cast dutch oven with foil. Spray with the cooking spray to cover foil.Empty the stew into the popot. Arrange the pre-made buscuits on top of the stew.
Cover the oven and set in the coals. Place more coals on the lid.
Bake for 15-20 minutes until the stew is hot and the buscuits are done.
Ladle out and enjoy.
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
OUR POTATOES ARE DONE!!!!
CAMPFIRE METHOD: (cooking your potatoes on
skillet brown the ground beef and add Chipoltle chili powder
Brown beef stew pieces, mushrooms and onions using cooking spray.
Add beef mixture to slow cooker.
Add the rest of the ingredients mixing well.
cook on low for 8 hours.
Mince garlic and dice carrots and celery fine while heating oil. Sautee all together over medium heat until slightly translucent. Add corn, stir until thawed, and add beef broth and rotel. When this has come to a simmer, add bbq, tomato paste, condiments and seasoning. Allow to simmer until heated through and thickened, tasting and adjusting seasonings before serving. Serve on a bed of rice (or mashed potatoes would be good, too) topped with cheese, sour cream dollop, and a sprinkle of green onion. Yeeee-Haw!
br>I made a raita recipe#47590. This is cool and
Peel the potatoes and carrots with a vegetable peeler, and grate them or cut them into really thin slices.
Remove the skins from the onions and cut them into really thin slices.
Make four layers in a clean 3 lb coffee can, starting with the ground beef, add the onions, then the potatoes, then the carrots, sprinkling each layer very lightly with salt and pepper.
Cover with aluminum foil and set in or on the campfire.
Cook 30-60 minutes depending on how hot your fire is.
Brown beef; add onion and cook until transparent.
Add corn, baked beans and barbecue sauce.
Heat thoroughly.
Serve as a stew or as a topping for baked potatoes.
(This is best over a campfire, but does well on the stove.)
large bowl.
Bring beef broth to a boil and
Brown the beef.
Add the tinned tomatoes.<
Combine first 6 ingredients in a bowl, mixing well.
Press into skillet.
Layer with tomatoes and cheese.
Cook over medium heat (or campfire) until cooked through.
o 7 minutes. Break ground beef into small bits into the
ver medium heat. Cover the beef with the flour.
Put