Tin Foil Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

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

Nutrition Info

775.6 calories
carbohydrate: 62.9 g
cholesterol: 151.3 mg
fat: 42.7 g
fiber: 10.9 g
protein: 36.6 g
saturatedFat: 19.8 g
servingSize: -
sodium: 315.4 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 serving

Recipe Note

This recipe is great when camping, or at home. I used to make this with my Boy Scout troop. The recipe is for one serving, so adjust accordingly.

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