Beef and Mushroom Camp Oven Stew

Beef and Mushroom Camp Oven Stew

This tasty beef and mushroom camp oven stew uses a lot of ingredients but with a fishy twist – anchovies! Why not try it next time you’re cooking a meal in the camp oven?

Written by Ron Wilson

Camp Oven Stew Ingredients

  • olive oil
  • 1.5kg stewing beef
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 3 large carrots, sliced
  • 2 sticks celery, chopped
  • 4 tablespoons plain flour
  • 2 tablespoons fresh thyme leaves
  • 3 bay leaves
  • 10 anchovy fillets
  • Half a cup of port
  • 500ml beef stock
  • 500ml red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon grated nutmeg
  • 500g mushrooms
  • 2 teaspoon ground black pepper

Beef and Mushroom Camp Oven Stew


Camp Oven Stew Directions

Step One

Heat 2 tablespoons of oil. Cook the meat in batches over a medium to high heat until it’s browned then set aside.

Beef and Mushroom Camp Oven Stew


Step Two

Add the onions, garlic, carrots and celery four and more oil. Cook for five minutes.

Beef and Mushroom Camp Oven Stew


Step Three

Add the beef then stir and cook for a few minutes. Next, add the herbs, anchovies, port, red wine, stock, tomato paste nutmeg and pepper simmer in the oven for 3 hours 30 minutes. Add the mushrooms to the casserole and return it to the oven for a further 30 minutes.

Eat and Enjoy

Beef and Mushroom Camp Oven Stew

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