Imagine a hot bowl of this stew waiting for you after exploring the trails! Cooking with Dutch ovens can add a rustic feel to your adventures as well as help you scale recipes for larger groups.
- 1/4 lb. shaved ribeye (substitute mushrooms for a vegetarian option)
- 3/4-1 lb. boneless short rib cut in bite-size pieces (substitute beans for a vegetarian option)
- 1 chopped red onion
- 2 diced garlic cloves
- 1 jalapeño pepper
- 1 chopped yellow and red pepper
- 1 chopped medium-sized zucchini, yellow squash
- 1 cup of baby carrots
- 1/2 lb. of halved Brussel sprouts
- 1 stalk of chopped celery
- 1/4 teaspoon of cracked pepper
- 1/2 teaspoon of sage, basil, curry, oregano, paprika, and salt of your choice
- 1 teaspoon of Complete Seasoning and Oregano
- 1 cup of half-cooked rice (you can add more if you would like)
- 1 26 oz. can of diced tomatoes
- 1 can of drained chickpeas
- 1/2 teaspoon of olive oil
Now that your ingredients are prepped, it’s time to get your 8-quart Dutch oven ready.
- Place Dutch oven over coals or flames to get it hot.
- Sauté shaved ribeye, onions, garlic, peppers, and seasonings.
- Add short rib, and cook until pieces start to turn brown.
- Add remaining ingredients, and cook covered for 20 minutes while stirring occasionally.
