Tin Foil Stew

Name: Tin Foil Stew
Ingredients: 6 ounces blade roast, trimmed and cut into 1 inch cubes; 1 potato, cubed; 2 carrots, sliced; 1 onion, chopped; 1 clove crushed garlic; 1 pinch salt; 1 pinch ground black pepper; 1 tablespoon butter; 1 tablespoon water

9 ingredients

3 steps

Ingredients

6 ounces blade roast, trimmed and cut into 1 inch cubes
1 potato, cubed
2 carrots, sliced
1 onion, chopped
1 clove crushed garlic
1 pinch salt
1 pinch ground black pepper
1 tablespoon butter
1 tablespoon water

Directions

1

On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.
2

Roll edges of tin foil together and seal tightly.
3

Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.