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Sunday, 23 June 2013

BEAUTIFUL BRITISH COLUMBIA and MARLENE’S BEEF STEW by the Campfire

                                    
We just spent the last 2 nights at Birkenhead Provincial Park 

where the facilities are rustic,

the mosquitoes drill through denim,

but the scenery makes up for it all.

The vegetation around the campsite:





Strange creatures wandering about

Okay, that is Vesper and she did actually have a fabulous time:





And there were 2 fantastic trails!

Here’s the Goat Path:







Halfway up!  Taking a break and looking back down . . .


Huff, huff, huff!  Made it . . . to the . . . TOP!

 A ledge for the daring to dangle their legs over . . .


And the view. . . 

All that exercise means you need lots of good food.  For the first day in camp, you can prepare something ahead of time – like a good, hearty stew.

I’d been saving Marlene Severson’s recipe for quite some time  (clipped from a magazine) but I didn’t plan on blogging it so I didn’t take a picture at the campsite.

 
My daughter REALLY liked it, however, so here’s one of the extra jars I had put into the freezer!

MARLENE’S BEEF STEW

2 pounds beef stew meat
2 tbsp cooking oil
3 cups water (or vegetable stock)
1 large onion, chopped
2 tsp black pepper
Salt to taste
1 ½ tsp garlic powder
1 tsp  rosemary powder
1 tsp oregano
1 tsp marjoram
2 bay leaves
1 small can tomato paste  (6 ounces)
2 cups cubed potatoes
2 cups sliced carrots
1 green pepper, cut in 1 inch squares
1 cup chopped frozen green beans
1 cup frozen peas
1 cup frozen corn
7 mushrooms, cut in quarters
3 small tomatoes, chopped

·        Brown meat (one pound at a time) over high heat.
·        Add water, onion, seasonings, and tomato paste.  Cover and simmer for one hour.  Stir occasionally or it will stick at the bottom.
·        Add potatoes, carrots, and green pepper.  Simmer 20 minutes until potatoes are done.
·        Add beans, peas, corn, mushrooms, and tomatoes.  Cook 5 minutes.

Serves 8 to 10.
My favorite spot on the second trail