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

  1. 1
    At 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.
  2. 2
    Cook 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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