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