Meatball Skillet Stew
This delicious stew will keep you warm on those cool camping evenings. It is only a twenty-minute recipe which means that you will be warming by the campfire both inside and out in no time. While this recipe does have some prep involved, more than a can of soup, it is fantastically delicious. With fall just around the corner start planning your camping menu with this recipe.
Equipment
- Skillet with deep sides
- Spoon
- Camp Stove
- Melon baller
- Mason Jar
Ingredients
- 1/4 lb Ground Beef
- 1 lg Onion Thinly sliced
- 4 Carrots Thinly sliced
- 2 Potatoes Peeled and sliced thinly
- 3 sticks Celery Thinly Sliced
- 1 cup Beef Stock
- 2 Bay Leaves
- 1/4 tsp Dried Thyme
- 2 tsp Garlic Powder
- 1/4 cup Red Wine or Tomato Juice
- 2 tbsp All Purpose Flour
- Salt To taste
- Pepper To taste
Instructions
- Use Melon Baller to shape the meat into tiny meatballs1/4 lb Ground Beef
- Place Skillet on the camp stove and set around medium heat
- Brown meatballs in skillet
- Stir onion into skillet and cook till translucent1 lg Onion
- Add beef broth into skillet and bring to a boil1 cup Beef Stock
- Add the remaining veggies to the skillet as well as the seasonings4 Carrots, 2 Potatoes, 3 sticks Celery, 2 Bay Leaves, 1/4 tsp Dried Thyme, 2 tsp Garlic Powder
- Cover the skillet and cook on low heat, 15 mins or until the veggies are tender.
- Combine wine (or tomato juice) and flower in a covered jar and shake until combined1/4 cup Red Wine or Tomato Juice, 2 tbsp All Purpose Flour
- Pour the thickened wine into the skillet and stir until the sauce is thick, about four minutes
Notes
Camp Hero Tip - Complete all of your prep work at home for this recipe. Melon ball the hamburger, cut all the veggies, and prep your wine and flour. Use individual gallon zip-top bags to keep the meat separate from the veggies. This will save you time and space in your cooler.
This recipe goes great with some dutch oven biscuits!
