- 1.5 lbs prepped Beef Chuck
- Your bag of pre-chopped Veggies
- 2 cubed Russet Potatoes
- 2 cups Beef Bone Broth (packed in a leak-proof bottle)
- 1 can (12oz) Guinness or your favorite dry Stout
- 2 tablespoons Butter or Oil
- A small squeeze of Tomato Paste
Preparation At Home
- The Beef: Cube 1.5 lbs of chuck roast into 1-inch pieces. Toss them in a freezer bag with 2 tablespoons of flour, a teaspoon of salt, and plenty of cracked black pepper.
- The Veggies: Chop 2 carrots, 2 stalks of celery, and 1 large onion. Throw them all into a single reusable bag.
- The Potatoes: Cube 2 large russet potatoes. Keep them in a separate bag (they can be stored in water to stay fresh).
Cooking Instructions
- The Sear: Set your portable stove to medium-high heat. Melt the butter in your pot and add the floured beef. Let it sit until a dark brown crust forms on the bottom. This “crust” is what thickens the stew and provides that deep, campfire flavor.
- The Sauté: Add the onions, carrots, and celery. Stir them in with the beef for about 5 minutes until the onions are translucent.
- The Deglaze: Pour in half of the beer. Use a wooden spoon to scrape all the browned bits off the bottom of the pot. This is where the magic happens!
- The Simmer: Add the potatoes, the rest of the beer, the broth, and the tomato paste. Give it a good stir.
- The Wait: Cover the pot with a tight-fitting lid. This is essential in winter to save fuel and trap heat. Let it simmer for 45 to 60 minutes. If the liquid gets too low, add a splash of water or more broth.
- Serve: Ladle the stew into deep mugs. Mugs are better than plates in the winter because they keep the food hot longer and warm your hands while you eat.
Master Your Winter Stove
Insulate the Ground Never put your stove directly on snow. It will melt a hole, the stove will tip, and you’ll lose heat to the ground. Use a “stove board”—a small piece of plywood or a folded foam pad—to create a stable, insulated platform.
Keep Your Fuel Warm If you are using a canister stove, the gas can “freeze” and lose pressure. Sleep with your fuel canister in your sleeping bag or keep it inside your down jacket before you start cooking. A warm canister burns much hotter and more efficiently.
The Lid is Mandatory In sub-zero temperatures, an open pot is a heat sink. You can lose up to 30% of your energy to the cold air. Keep the lid on at all times to ensure the beef gets tender and you don’t run out of fuel halfway through.
Safety First If you are cooking in your tent vestibule to escape the wind, leave a large gap for ventilation. Carbon monoxide builds up quickly in small spaces, especially when a stove is struggling in the cold.