Father’s Day (or any day) Favorite
We just celebrated Father’s Day with my husband’s uncle, Ralph.
He chose something he and his family used to cook over a campfire when they were at the river, campfire stew.
This stew is also considered a Texas favorite, and we created a variation of the recipe.
First, cut a thick ribeye into bite-sized pieces and put in a pan with some olive oil to brown the meat.
Next, slice 2 onions and then cut them in half. Tip: I use a meat claw to hold the onion so there is not a mishap of slicing a finger.
The potatoes…
and carrots were cut up.
While the ribeye was cooking on the stove, the carrots and potatoes were steamed until they were almost done.
Eckrich sausage was added to the mix, and a jalapeno was cut up for one of the 2 pans.
The mixture was stirred and seasoned and you can add a little bit of beef broth (or beer).
Both pans were covered with foil and ready to go to the grill.
They were slow cooked for a couple of hours and my husband, Glenn, added some smoke for another layer of flavor.
Glenn stirred the food and replaced the foil to cook it for another hour.
There is not a set temperature or time frame for this recipe because everyone is different.
And the final product…was delicious!
I’d love for you to share your favorite campfire meal.