From beef stew to stewed beef to pot roast, whatever you call it how do you make it?

[owl]

Easiest beef stew is Dinty Moore, heat-n-eat.  Lived on it in my younger years.

X, sounds pretty close to the pot roast recipe most use.  I think a pressure cooker is the fastest way to do it and uses the least energy.

  LOL, that's not stew that's dog food !

 

[closeanuf]

My first mother in law, may she rest in peace, used to bake a ham in Coke for Sunday dinner. I can still taste it. I've wondered about doing the same thing with a beef roast.

 

[Kaylee]

LOL, that's not stew that's dog food !

Ser Owl, clearly, you've never tried Dollar Tree beef stew.
That (so far) is my low water mark in terms of canned stew.
Cheerful Threat: I'll post ****, if you need semi proof.

Dinty Moore has slipped in the last few years, but is still pretty dang good. During the summer, scored some of the plastic nuke-bowl versions at close to a buck each, and am still kicking myself that I didn't buy lots more!
I successfully "cooked" them using my van's dash.
Now that is easy!
Not fast, but it was out of sight, and was ready to eat when I wanted it.


Edit To Add:
Did I mention publicly that I finally got around to trying my thrift store crockpot?!?
It worked!
Even picked up a Library electricity meter & measured it.

First tested it with just water to make sure it worked and wouldn't 'splode.
Then scrunched down an MRE entree, added enough water to completely cover it, and ran it for an hour (ok, kind of forgot to check until one hour).
It was piping hot.
The pot says 75 watts, but the e-meter said 61 actual for the full hour.

Only downside is it's a little too small for Chef Boyardee & similar pastas (yes, I tried... with all 3 sizes I have).
Hmmmm... I'm pretty sure the Dollar Tree beef stew cans are a bit smaller. I'm now tempted to buy & try one, for the sake of Science.

 

[fantym1]

Camp Mechanic Shop Special
Beef stew over crockpot baked potato
srv 2 - 3
1 (12 oz) can roast beef w/gravy
1/4 C stew blend (Augason Farms)
1/8 C ea: dried peas, dried carrot dices
(Harmony House Foods, altho Augason Farms also has)
1 C water
1/2 tsp +/- seasoning (onion, cayenne &/or garlic powder; cumin, basil ...)

Reconstitute vegs in water a couple hrs to overnite
Add roast beef/gravy & seasoning + pepper to
taste - no salt as roast beef has quite enuf already

Bring to boil, then place heat diffuser on stove. Used 25cc alcohol.

Pour over opened baked potatoes, rice or other grain, stale bread crumbs or "Stovetop" stuffing
Garnish w/fresh Roma tomato, optional, but recommended

 

[fantym1]

Thank you Kaylee!

 

[fantym1]

Oops!

 

[fantym1]

Forgot to add:
I crockpot baked 2 potatoes & shared w/the older gentleman parked next to me w/a blown engine. Morale Food is SO important @ times like these!

The potato could have (& in my recent past has) been cooked in a 16 oz thermos.

The heat diffuser is both ends cut from a #10 can & binder clipped together. It allows alcohol stoves to simmer.

 

[eDJ_]

In the past I haven't been a full time Nomad.   So I carried a cast iron campfire Dutch Oven to use over an open fire outside.
Since those times I've acquired an Instant Pot (among other things) so should I full time I would have the advantage of cooking inside the rig.  Especially in situations where I would have shore power.  Then I would cook enough to have left overs to last a couple of days. (that I could warm up in a sauce pan)

As to the pot roast/beef stew

[font='droid sans', sans-serif]Beef roast[/font]
[font='droid sans', sans-serif]Russet Potatoes cut into chunks[/font]
[font='droid sans', sans-serif]Yellow Onion       cut into chunks[/font]
[font='droid sans', sans-serif]Carrots               cut into chunks[/font]
[font='droid sans', sans-serif]Mushrooms         cut into chunks[/font]
[font='droid sans', sans-serif]Celery                 cut into chunks[/font]
[font='droid sans', sans-serif]Garlic                 [/font][font='droid sans', sans-serif] minced[/font]
[font='droid sans', sans-serif]Can of Beef Broth[/font]
[font='droid sans', sans-serif]Salt[/font]
[font='droid sans', sans-serif]Pepper[/font]
[font='droid sans', sans-serif]Corn Starch or Flour or Aarowroot to make a gravy with the broth.  Each of these 3 must be first mixed with a little water[/font]

[font='droid sans', sans-serif]before adding to the broth. [/font]

[font='droid sans', sans-serif]Flavoring suggestions,  Worscestershire Sauce, liquid smoke, A1 Sauce,  Gravy Master (all small bottles with big flavor)[/font]

[font='droid sans', sans-serif]Meat is washed off and patted dry with paper towels.[/font]
[font='droid sans', sans-serif]Then rubbed with oil or dijon mustard and allowed to rest if mustard is used. (till dry and sticky)[/font]
[font='droid sans', sans-serif]A rub of Kosher Salt and coarse ground Black Pepper is applied.[/font]

[font='droid sans', sans-serif]In the hot cast iron DO using kitchen tongs the meat is seared on all sides.[/font]
[font='droid sans', sans-serif]If other favorite spices are desired they can be added now.  ( I like to add an envelop of French Onion Soup Mix)[/font]

[font='droid sans', sans-serif]A couple cups of Beef Stock can now be added into the DO and the meat cooked [/font]
[font='droid sans', sans-serif]50 minutes.  (temped at 160 F if you have a meat thermometer)[/font]

[font='droid sans', sans-serif]Veggies & Mushrooms can now be added to the meat and broth to cook for 25 minutes[/font]
[font='droid sans', sans-serif]DO can be opened to check done-ness. Cook longer if necessary but don't overcook.[/font]

[font='droid sans', sans-serif]When done to your liking,  remove veggies to a plate and add the cornstarch/water mixture to the [/font]
[font='droid sans', sans-serif]meat & broth to make a gravy.to the thickness you like.  NOTE  If you use aarowroot/water for a[/font]
[font='droid sans', sans-serif]thickener it is sad to stay thick when reheating where flour or cornstarch may not to that so well. [/font]

[font='droid sans', sans-serif]The meat should be done enough to nearly fall apart. BUT.....let it rest and cool some before cutting[/font]
[font='droid sans', sans-serif]or pulling it apart.  Then serve with gravy & veggies and enjoy. [/font]

[font='droid sans', sans-serif]A cold beverage or hot if you prefer and a heavy bread such as a loaf of French Bread would make a meal[/font]
[font='droid sans', sans-serif]of this. [/font]

[font='droid sans', sans-serif]You may want to bake bread in the DO earlier in the morning or the day before making this Pot Roast,[/font]
[font='droid sans', sans-serif]or just buy some at the store for no more than it cost.  [/font]

[font='droid sans', sans-serif][img=250x250]https://1.bp.blogspot.com/-GHQd3okNAgM/Tn_rED20RjI/AAAAAAAAA0I/rxRZWq2AJSg/s1600/IMG_2737.JPG[/img]  .[/font]

 

[eDJ_]

Forgot to add,  

If cooking on an open fire I would suggest cooking the Pot Roast at a lower medium heat camp fire.

Now to gauge the temperature of a fire with your hand if you don't know how.

Low fire  250 to 350 F  you can hold your hand over it 8 to 10 seconds before having to remove it

Medium fire  350 to 450 F you can hold your hand over it 5 to 7 seconds before having to remove it

High fire  450 to 550 F  you can hold your hand over it 2 to 4 seconds before having to remove it.

 

[Cammalu]

Edj you can come use our campfire anytime..,

 

[eDJ_]

I might just show up sometime

[img=250x250]https://thumbs.gfycat.com/MeaslyFlashyHorseshoebat-size_restricted.gif[/img]