It also has a unique cooking process, in that you actually bury the dutch ovens in the ground for the cooking process!
Ingredients:
- Beef stew tips
- Carrots, chopped
- Celery, chopped
- Cabbage, chopped
- Onions, chopped
- Corn kernels
- Potatoes, cubed
- Water
- Salt, to taste
The amounts of the ingredients I leave to you--whatever your taste is! The water amount should be enough to cover up the ingredients. Notice that there is no other seasoning in this...
Preparation:
Chop everything up and put it in a camp dutch oven. Add the water. Bury in the fire pit and dig up in about 6 hours to eat.
Fire Pit:
Okay, this is the fun part! Dig a 1-2 foot deep hole in the ground, wide enough to easily contain all the dutch ovens you are using with room to spare.
Build a giant, roaring fire in the pit. As the coals start to burn down to embers, re-build the fire again to a roar and let it burn down once more--this gives a thick layer of coals.
When the fire is just down to the embers for the second time, place the dutch ovens securely in the fire pit on top of the coals. Ensure that the lids to the dutch ovens are tight. Place some of the coals on top of the dutch oven lid for all-around heat. Then take the dirt that was removed from the hole and gently bury the dutch ovens in the dirt so that you have completely covered the dutch ovens.
It is important that you fill the entire hole with the dirt--this helps the dutch ovens to become kind of "pressure cookers" and infuses all the flavors throughout the stew.
Go play for about six hours.
Come back and gently dig up the stew. Be careful not to knock the lids off the dutch ovens as you remove the dirt. It will be very warm and fully flavored and delicious.
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