Tin Foil Stew

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 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

Directions

1. On a large square sheet of foil, layer the beef, potato cubes, carrots, onion, and garlic.
2. Sprinkle the mixture with salt and pepper, then top with butter and a tablespoon of water.
3. Roll the edges of the tin foil together and seal tightly.
4. Bury the foil packet in campfire coals or place it in a preheated oven at 375F (190C).
5. Cook for about 1 hour, regardless of the cooking method.
6. Once cooked, you can either eat it straight out of the foil or transfer it into a dish for serving.

Nutrition Facts (per serving)

Servings Per Recipe: 1

Percent Daily Values* are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.