The challenge of a 3 night camping trip is how to keep food from spoiling. There are cans, of course, but one trick is to freeze a large amount of stew in a tall jar and put it in a small cooler where it will help to chill the cream for your coffee.
I found an excellent Hungarian Stew recipe in Bernard Clayton’s book, The Complete Book of Soups and Stews.
The only change I made was that I blended the potatoes in it because I don’t like the texture of frozen potatoes.
Since then, I also have made a very good Boeuf Bourguignon from the same cookbook.
Used paperback copies are available from Amazon for a penny!
Here’s to stews al fresco!
A Vinaigrette Dressing is perfect for an accompanying salad and this one makes a simple bowl of lettuce and tomatoes taste SPE-CIAL!
¼ cup olive oil
¼ cup canola oi
½ tsp salt
Juice from ½ lemon
¼ cup balsamic vinegar