Today is part five in our summer-long Outdoor Cooking Series. Every month from May thru September, Joyce from In The Wild Kitchen will be stopping by to share a recipe that you can cook and enjoy outdoors — whether it’s at the cabin, at the beach, camping or even in your own backyard. Today she shows us how to make a Campfire Skillet Stew, perfect for the last campfire meal of the season.
Is it just me that gets a little teary-eyed at the end of summer? This weekend is our last weekend to hit the lake for our last summer campfire, our last s’more, and our last trip out on the lake in the boat. It always makes me a little sad when this time of year rolls around. The lake is my safe haven, where the pace of life is just a little slower. The creative juices always flowed as I wrote, listening to the sound of crickets chirping, owls hooting, and stars overhead shimmered and danced in the dark night sky.
Sigh. I’ll miss you summer.
I guess summer ending isn’t necessarily a bad thing; it just means something new is beginning. The cool crisp air coupled with the dazzling colors of fall can bring on new adventures and excitement. Kids giggle excitedly as they can see their breath in the cool air and memories of family ski trips and Christmas excitement begin to dance in our minds.
With the cool fall air, I wanted to create a beautiful hearty dish that will warm you from the inside, while the campfire warms you from the outside. This dish will be one I make several times over the fall and it is definitely perfect for a last campfire meal.
- 1 lb moose stew meat (substitute with bison or beef)
- 1 to 2 tbsp grapeseed oil (or cooking oil of choice)
- 3 cups beef broth
- 1 tbsp flour
- 1 tbsp Cabela’s Roasted Garlic & Beer Seasoning
- 1 tbsp Cabela’s All-Purpose seasoning
- 2 medium potatoes, chopped
- ½ a small onion, chopped
- 3 carrots, chopped
- 1 tbsp cornstarch
- 2 tbsp water
- In a 10-inch cast iron skillet, place grapeseed oil and stew meat. (If your skillet has a lid use that to keep your heat more even.) Cook until meat is browned on all sides. Sprinkle flour, all-purpose seasoning and roasted garlic and beer seasoning over meat. Stir until flour and spices begin to coat meat.
- Next add in 2 cups of beef broth. Stir to get the browned bits off the bottom of the skillet. Add in vegetables. Add in as much of the remaining beef broth as possible.
- Simmer for about 45 minutes. In a small container stir or shake the cornstarch and water together. Pour into the skillet and stir. Let simmer another 15 minutes or until liquid thickens into a gravy-type sauce.
The great thing about stew is that there really is no right or wrong way of doing it. If you’d like more vegetables, just add additional liquid with them. It’s easy peasy!
Enjoy the wild!
For more summer outdoor living and entertaining recipes, check out these ideas:
The Summer Outdoor Cooking Series is written by Joyce Schmalz. Joyce is the brains behind the scenes at In the Wild Kitchen. She hunts, fishes and enjoys the outdoors with her family. She is also a public speaker and upcoming host for her new show In the Wild Kitchen on Wild TV.