This was adapted from a Marlboro cookbook that I have for campfire cooking. To make it easy, pack portioned spice mixes at home, label them, and bring them all together in one little cup to easily add to the stew without measuring. Worcestershire sauce can be measured and portioned for travel as well.
- ⅓ cup salt pork or bacon, finely chopped (we used bacon)
- 2 ½ – 3 pound beef stew meat
- 3 large onion
- 3 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon dried marjoram
- 24 ounces beer (we used Guinness)
- 1 cup water
- 1 6-ounce tomato paste, can
- 1 tablespoon Worcestershire Sauce
- 4 large potatoes, (Yukon Gold)
- 6 carrots or parsnips, thickly sliced (we used carrots)
- Dumplings (Bisquick or homemade)
Cook salt pork or bacon in a large cast iron dutch oven until rendered. Add meat; cook and stir over medium-high heat until lightly browned. Remove meat to a plate. Reduce heat to medium; add onions and cook until tender.
Add prepared vegetables; cover and simmer until vegetables are cooked, about 45 minutes total.
Timing on this is really going to depend on your fire. Our started to cook too quickly and then we had to move some heat from bottom of the oven.