Portable Gas Stoves are available in many sizes from 10,000 to 25,000 BTU. These stoves provide a good quality control for your cooking fire. Actual cooking is performed just as you would at home on your gas range.

Camp Stew
Serves 5

It would not be a hunting trip if we did not have stew one night. Here is a basic stew recipe you can adjust by adding other favorite vegetables and herbs. If you want to be out with the others having fun hunting but have a hearty stew for the next evening's meal you can do so by simply preparing the stew up through 'cooking the meat until tender' the night before as you fix that evening's dinner. Then set aside in a cooler. When you come in the following evening heat up the meat mixture, add the carrots and potatoes, and finish cooking your stew. This will cut the cooking time dramatically that evening. Serve with rolls to help "wipe up the gravy".

Ingredients
2 lbs. round steak from elk, deer, moose, or caribou cut into small cubes
4 cloves garlic, peeled and minced
1 bay leaf
2 tbsp. of oil
1/2 cup red wine
1/2 cup of flour
1 tsp. dried thyme
2 onions, peeled and chopped
salt and pepper to taste
3 stalks celery, chopped
1 1/2 lbs. carrots, sliced
2 10 3/4 oz. cans beef broth
2 1/2 lbs. potatoes, peeled and sliced
2 cups water
1 1/2 tbsp. Kitchen Bouquet


Heat 1 tablespoon oil in Dutch oven set over medium high gas flame. Dredge meat in flour and brown a few pieces at a time. When brown, remove meat to a plate and repeat process until all meat is browned. Add more oil to Dutch oven as necessary. When all the meat is browned, return it to Dutch oven and add onions, celery, beef broth, water, garlic, bay leaf, wine, thyme, salt, and pepper. Cook for 1 1/2 to 2 hours or until meat is tender. Add in carrots and cook for 1/2 hour. Add in potatoes and cook for 1/2 to 3/4 hours. Stir in Kitchen Bouquet.

Menu
Camp Stew
Marinated Cucumbers & Tomatoes
Dinner Rolls
Purchased Apple Pie
Beer, Coffee, Milk