Trail Stew
12 ingredients
2 steps
Ingredients
- 2 cups chopped onion
- 2 garlic cloves, minced
- 5 cups peeled baking potato, cut into 1-inch pieces
- 2 cups sliced carrot
- 1 cup chopped red bell pepper
- 1 (1-ounce) package onion soup mix, such as Lipton
- 2 pounds lean ground round
- 2 (14 1/4-ounce) cans low-salt beef broth
- 2 cups frozen green beans
- 2 cups frozen whole-kernel corn
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
-
1At home, combine onion and garlic in a heavy-duty zip-top plastic bag; seal. Combine potato, carrot, bell pepper, and soup mix in a heavy-duty zip-top plastic bag; seal. Place bags in cooler.
-
2Cook the beef, onion, and garlic in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home) for 10 minutes or until browned; stir to crumble. Add potato mixture and broth; cook 15 minutes or until vegetables are tender. Add beans, corn, salt and black pepper; simmer 10 minutes.
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