Tin Foil Stew Recipe

Ingredients
<br>- 6 ounces blade roast, trimmed and cut into 1 inch cubes
<br>- 1 potato, cubed
<br>- 2 carrots, sliced
<br>- 1 onion, chopped
<br>- 1 clove crushed garlic
<br>- 1 pinch salt
<br>- 1 pinch ground black pepper
<br>- 1 tablespoon butter
<br>- 1 tablespoon water
<br><p></p>Directions
<br>step 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.
<br>step 2: Roll edges of tin foil together and seal tightly.
<br>step 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.
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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
step 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.
step 2: Roll edges of tin foil together and seal tightly.
step 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.

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