boy scout campout dutch oven stew

Ingredients

• 2 lbs Beef Chuck, cut into 1-inch cubes
• 1 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 4 cups Beef Broth
• 1 can (14.5 oz) Diced Tomatoes, undrained
• 2 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1/2 tsp Black Pepper
• 1 Bay Leaf
• 4 Potatoes, peeled and cubed
• 1 cup Frozen Peas

Instructions

1. Heat olive oil in the Dutch oven over medium-high heat.
2. Add beef cubes and brown on all sides.
3. Remove beef from the Dutch oven and set aside.
4. Add onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
5. Return beef to the Dutch oven.
6. Pour in beef broth and diced tomatoes. Season with Worcestershire sauce, thyme, pepper, and bay leaf.
7. Bring to a boil, then reduce heat, cover, and simmer for 1.5 - 2 hours, or until beef is tender.
8. Add potatoes and continue to simmer, covered, for another 30-45 minutes, or until potatoes are tender.
9. Stir in frozen peas during the last 5 minutes of cooking.
10. Remove bay leaf before serving.

Notes

• For a smoky flavor, use a small piece of wood (like hickory or apple) in the coals during cooking (ensure it does not directly touch the Dutch oven).
• This stew is even better the next day! Store leftovers in an airtight container in a cool place.
• A cast iron Dutch oven is ideal for this recipe, but any sturdy, heavy-bottomed pot will work.
• To easily remove the Dutch oven from the coals, use heat-resistant gloves or a heavy towel.