Camp Beef Stew with Rice
This classic beef stew ticks all the food group boxes while being filling and delicious!
Ingredients
- 1 pkg bacon
- 20 lbs beef stew meat
- ½ cup cornstarch
- 10 onions chopped
- 10 lbs carrots chopped
- 10 lbs potatoes peeled and diced
- 32 oz frozen peas
- 4 gallons beef stock, reduced salt
- ½-¾ cups salt
- taste pepper, thyme, garlic to taste
- 9 cups basmati rice
- 2 T salt
- 1 stick butter, unsalted
- 4½ quarts hot water
Instructions
- In a very large pot, brown the bacon. Remove from pan and drain on paper towels. When cooled, crumble.
- Coat the 20 lbs of beef stew meat in cornstarch. Brown in batches in the same large pot, add oil as needed. Remove to a steam pan as browned. The meat doesn't need to be cooked through.
- Saute the onions in the same pot until translucent, soft and beginning to brown.
- Return the meat and bacon to the pan with the onions. Add carrots, potatoes and peas.
- Stir in beef broth and seasonings. Bring to a low boil, then simmer for 45 minutes or longer until ready to serve. Check that the potatoes are firm but cooked, taste and adjust seasoning as needed.
- Put rice into greased full steam pan. Add salt and butter. Pour hot water over, cover pan tightly with foil and bake at 350℉ for about 45 minutes until done.
Notes
This is almost a one pot meal. Which is pretty good when you’re feeding 100!! Add in some refrigerated crescent rolls and salad bar and you’ve got a complete comfort food meal!
