Derek’s Own Camp Oven Stew BBQ Recipe
After a hard day spent in the great Australian wilderness, there’s nothing better than tucking into a big hearty stew that’s packed full of beef, herbs and veggies. It’s the perfect wind-down on a cold night under the stars, or a great way to fuel up for the next days’ worth of surfing, fishing, bushwalking, or just lazing about the campsite. Next time you’re looking to refuel by the fireplace, try this: friend of Heat Beads® and camp-oven-cook extraordinaire Derek Bullock’s very own Camp Oven Stew BBQ recipe.
- ½ kg shin beef
- 1 onion
- 1 medium carrot
- 1 can diced tomatoes
- 2 teaspoons crushed garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- ½ cup sliced black olives
- Salt & pepper to taste
- 1 beef stock cube
- 1 cup of red wine (or water if preferred)
- Plain flour for thickening (mixed to a thick paste with water)
Cut your beef into small, bite-sized pieces. This way, they’ll cook through faster and more evenly, to reach that melt-in-the-mouth tenderness.
Take all of the ingredients, except the red wine or water, and place them in the camp over. Stir them together until everything is evenly mixed.
Add enough water or wine to make the amount of gravy that you’d like. We recommend going all-out on the gravy, so that you can mop it up with bread or damper later on.
Place the camp oven onto the Heat Beads® BBQ Briquettes, and cook your stew for at least 90 minutes.
When you’re ready to serve up, mix some flour and water together until it’s a thick paste. Add it slowly to the stew until you reach your desired level of thickness. Once it’s looking good, cook it for a further 10 minutes to ensure that everything is mixed through. Then, enjoy!