What’s not to love about a slow-simmered stew, slightly smoky-tasting from being cooked over the open flames, warm and nourishing after a day spent in the great outdoors… is your mouth watering yet?! The following recipe is one of our camp favorites to simmer on the fire while we hang out and relax. It’s based on this recipe by Alton Brown, with potatoes added for extra heartiness.
Ingredients (serves 4-6)
2 cups water
6-8 oz. jerky (prep tip: chop into small pieces before your trip – it’s easier at home!) – choose whatever jerky you’d like, spicy or not, but good quality jerky will make this stew taste better, so don’t skimp on the jerky
1 onion (chopped – prep before trip and bring along in a container or Ziploc)
1 large pepper, any color (chopped – prep before trip and bring along in a container or Ziploc)
2-4 cloves garlic (minced – prep before trip and bring along)
28 oz. canned diced tomatoes
1/2 cup heavy whipping cream (this can be an optional ingredient but if you do dairy it adds a nice creamy texture and mellow flavor)
2 teaspoons dried parsley
Pinch of salt
Bag of baby potatoes (if larger, chop before trip and bring along)
Boil 2 cups water in a small pot (we use a JetBoil or camp stove for this). Add chopped jerky, turn off heat, and let steep while you begin cooking other ingredients over fire.
Heat oil in a skillet or dutch oven over the campfire
Saute onion and pepper for a few minutes
Add garlic and saute for a couple minutes more
Add steeping jerky plus water to your skillet, return to boil
Add canned tomatoes, heavy cream, parsley, and potatoes. Simmer until potatoes are tender, which could take up to an hour depending on your altitude. Sit back and relax!
Add salt to taste. Serve as is, or with crackers. Yum!