Campfire Recipes – Beef, Mushroom & Red Wine Casserole
ANGHARAD THOMPSON REES
Campfire Recipes – Yummy!
We’ve always loved to push the boat out when it comes to camp fire dinners, and having just discovered this fantastic Hungry Camper’s Cookbook by Katy Holder , (which has very quickly become one of my must take camping accessories) we’ve upped the ‘steaks’ on campsite meals (groan, did I just say that?!). Armed with our new camping oven by Outdoor Connection, it seems that not even the ‘pie’s the limit’ (oh dear God!) on delicious, wholesome and healthy camp fodder.
“Great moments start with the crackling flame of a campfire. With a cold beer, a hearty meal and the warm glow of burning embers, everybody becomes a poet or a storyteller.”
*we’ve adapted this recipe with the ingredients we had available. Click here for original recipe
A Slab of Rump Steak
A Dollop of Cumin Powder
A Little Plain Flour
Cans of Chopped Tomatoes
A Good Lashing of Red Wine
Beef Stock Cube
A Good Old Double Handful of Mushrooms
It’s always my favourite time during the camp trip. The day’s explorations are over and after a full day of adventure, a few beers around the campfire is pure bliss. Or in this case, a few red wines!
With our awesome new camp oven on her maiden voyage and a plastic non-breakable wine glass in my hand, I began preparing the meal.
Method – I’ve never been one to follow rules completely, so it sorta went like this…
Camp Cook Ninja Tip – I premixed the cumin and flour at home in a little sealable bag. So after dicing steak all the meat needed was a shake in the bag to season. Bish Bash Bosh, as a certain naked chef might once have said!
“I always cook with wine, sometimes, I even put it in the food!”
8 Steps to Food Heaven!
- Chop all Veg and Steak (see ninja tip for seasoning steak)
- Saute onions & garlic until golden
- Add the steak until browned
- Splash a good old glug of red wine – depending on how much you’re intending to drink yourself!
- Let wine reduce, then add stock cube and a can or 2 of chopped toms depending on taste
- Stir it all up and add your diced spuds and mushrooms.
- Put the lid on
- Sit back, pour yourself another glass of wine and relax!
We cooked our meal for about 1 hour and 30 mins on a lowish heat – by moving coals from main fire and setting camp oven on top of a grill so not directly on coals.
The decadent and rich beef, mushroom and red wine casserole was served in a bowl with rice and smelt so blinking delicious that I forgot to take a photo of the finished product and wolfed it all down in one go. Which is why I didn’t cut the mustard (I’m going to pun hell) as a food blogger… I enjoyed the food too much to take arty snaps when it was there in front of my face, making me salivate!. So no photos but the proof is in the pudding, or lack of it, as we were too full to eat desserts! I promise you, this recipe was de-blinking-licious.
In fact, The Fella went back for thirds!
And that’s where I’ll leave you, pondering on your next destination and campfire fodder.