CAMPFIRE BEEF STEW WITH BUTTERED PARSLEY NOODLES
Cold and misty conditions are common along the coast of the Pacific Northwest. A campfire dinner like Campfire Beef Stew is the perfect choice when it’s raining and freezing outside.
Noodles with butter and parsley? I think so. Please, yes.
On our recent vacation to Olympic National Park, we created this Campfire Beef Stew, and before we get into how to make it, I should mention that the location in which we ate it made it even better.
Even though we were still in Olympic National Park when we camped at the Kalaloch Campground, we were just a few feet from the ocean. All that separated us from the ocean was a driftwood staircase leading from our campsite to sand.
The sounds of low tide and seagulls lulled us into a false sense of security as we wandered the campground, picking up water, washing our vegetables, preparing stew, pitching our tent, and savoring the sunset.
However, while we’re going to write an entire blog post about how to plan your camping meals (eating from pre-portioned, generic vacuum-sealed packets of freeze-dried food is a hard pass for us), we did want to share one of our favorite meals from our vacation to the Pacific Northwest in its entirety with you all. You can’t go wrong with our Campfire Beef Stew.
Trader Joe’s ribeye was the same price as chuck roast, making this beef stew very filling and comforting in the winter months. Carrots, onion, garlic, tomatoes, and a few nice swigs of red wine made the decision simple.
The extra step of serving it with buttery egg noodles and parsley elevates this beef stew to a new level. Decadent? Yes, absolutely.
While watching the sunset over the Washington shoreline, would you really want to eat a limp cold cut sandwich or—worse—some pitiful box of corporate camping glop as you watched?
You know you don’t.
Ribeye beef stew is everything you’re looking for around the campfire. For the best outdoor supper, here’s what you should have and what you should know.
- 900 g of beef chuck, cut into large chunks
- 425g diced canned tomatoes
- 12 small to medium carrots
- 3 cloves sliced garlic
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 2 cups of water or beef stock
- 1 large chopped onion
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 1/2 cups dry red wine
- salt and pepper
- 1/4 cup of flour
PARSLEY BUTTER NOODLES:
- 12 ounces of egg noodles
- 4 tablespoons of butter
- 1/2 cup of chopped parsley
- The beef should be seasoned with salt and pepper. In a large bowl, combine the beef with the flour and toss until the meat is evenly covered. A medium pot should be filled with olive oil and butter, then brought to a boil. The steak should be cooked on all sides in a pan. To save time, remove the steak from the pan before serving.
- Onions and garlic should be tossed into the pan. Saute the onions for about 5 minutes, or until they’ve softened a bit. Add the tomatoes, carrots, wine, and stock to the pot. Re-insert beef into the pot.
- For 1 1/2 hours, bring the stew to a boil, then cover and simmer.
- To make the noodles, boil them in salted water according to the package directions for egg noodles. Add butter and parsley and toss the pasta with the broth.