This tried and true recipe was sent into the Camps Australia Wide Community Cookbook by contributor, Kennith Ayres.
Like Kennith says, it was very easy to make and tasty. Here is perfect camp grub: one pot, ingredients are generally to hand, and it took no time. My photos definitely don’t do it justice!
We served it with carrots, peas and broccoli. Toast or a crusty roll would have been fine, too! I did add lots of salt and pepper, and replaced one of the spuds for a similar sized sweet potato. The consistency was perfect, I didn’t need to add extra water, however I did keep the lid on. It could easily handle more vege – and I might try that next time: like celery and carrot.
As we are “COVID cooking”, we concocted this in a large pot on our kitchen stove. I am loving wintery stews and soup as the nights are cooling off.
We do have an extra tip, and I’m sure you have figured this one out, Kennith – leftovers are perfect with an egg the next day – I added spinach, too!
- 1lb (450 g) lean ground beef
- 1 red pepper (diced)
- 1 410 g can kidney beans
- 1 400 g can diced tomatoes
- 1 large onion
- 2 slices of bacon cut into cubed pieces
- 2 medium potatoes (diced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup of water
- Put oil into a preheated dutch oven on coals (or large pot on a stove).
- Saute onion.
- Add bacon.
- Add beef and brown.
- Add pepper, beans, potato, tomatoes and water.
- Mix all together.
- Cook over low heat until potatoes are tender.
- Season with pepper and salt to taste.
- Remember to stir occasionally (I don’t like burnt offerings).