How to please a dozen hungry campers – extra beefy, extra easy beef stew

Our first big camping trip is over, and despite some interesting things happening (one ER trip, one tick, a case of strep throat, and one tornado warning), we ate well as we always do.

Traditionally one day of our trip everyone is coming and going, and we have guests coming and going, so it's always nice to plan one evening meal that can just cook on low all day and be ready whenever anyone's ready. This year I decided to try beef stew, and it was a hit. I of course use all the help I can get from the store, especially when camping, so I'm not slaving over a hot camp stove all day.

Everyone who tasted the stew loved it. It was beefy, filling and very flavorful.

Here's what you need for a huge pot:
5 lb. boneless beef chuck roast, cut into about 1" cubes
3 big baking potatoes, cut into about 1" cubes
A big handful of baby carrots, or you could use big ones cut into 1" cubes
1 big onion, roughly chopped
2 cloves garlic, chopped
1 large can beef broth
About 2/3 that can full of water
1 can French onion soup
1 packet beefy onion soup mix
About 1/4 cup flour
Olive oil

Here's how you do it:
1. In a big zip-lock bag, flour the meat, coating it pretty well.
2. Over medium high heat, coat the bottom of your stock pot with olive oil. When it's hot, add your meat in batches, turning frequently to brown. Take the batches out to a plate and loosely cover w/foil until you have all the meat browned. There will be lots of yummy brown bits in the bottom of the pan.
3. Lower the heat a little, add a tad more olive oil and sauté your onion and garlic. Stir to coat and cook until they are translucent.
4. Pour in the French onion soup and deglaze the pan – scraping the bottom to get the brown bits up. Then add the meat back in and stir to coat everything evenly.
5. Add the potatoes and carrots, the can of beef broth, the water, and the beefy onion soup mix. Stir thoroughly to combine.
6. Bring to a gentle boil, then lower the heat. Cook on low, uncovered until the meat is tender and the potatoes are falling apart. I kept it on very low heat, stirring occasionally, for about 4 hours.

Really I should say I knew it was done when no one could resist the aroma any more! I fed 8 people with this one night, and had leftovers for about four people the next night. We served it with buttered bread for dipping up the really beefy gravy.

You could easily make this in your stock pot on the stove inside, but there's something wonderful about making it over a camp stove outside.