This stew works well at home on the stove or over a campfire in a big dutch oven. The pot of stew in the picture is cooking on the stove right now, and it has to be the best I ever made. There is only one thing different about it, and that is the Ro-Tel tomotoes (diced tomoatoes and green chilies). Yum! I don't use a recipe, so the amts. I'm giving you are the best guess I can make of quantities.
2 lbs chuck roast, cut in cubes1 large onion, chopped in large pieces
About 3 stalks celery, chopped in large pieces
green beans (or peas, or whatever you think sounds good)
carrots and potatoes, chopped into chunks2 tsp. Lawry's seasoning salt
one bay leaf
2 or 3 cloves of chopped garlic
two 14 oz. cans beef broth
one 10 oz.can Ro-Tel tomaoes (this is diced tomatoes and green chilies)
browning sauce (Kitchen Boquet or similar)
salt and ground pepper, to taste
Look closely at the picture and you will see my cute pepper grinder.
What to do:
Pour about 1/4 cup of oil in the bottom of a dutch oven or large pot. Add stew meat and about 1/2 cup flour. Stir to coat meat, and brown over medium heat. Add about 1/4 cup soy sauce and a nice glug ;-) of Kitchen Boquet. Add garlic, onion, Ro-Tel tomoatoes and seasonings. Add just enough water to slightly cover meat, if needed. Cook about 10 minutes, stirring occasionally. Add beef broth. Cook till beef is tender, add vegetables. Cook till veggies are tender, adding liquid if necessary. Add salt and pepper to taste. If you like, you can add a can of diced tomatoes, but this is not recommended if cooking in cast iron.
I plan on making corn bread to go with it. I think it will go nicely with the slight zing of the chilies.