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Recipe:

Serves 68

20 min prep, 3 hours total.

Stew Ingredients:
• 1 kg diced beef
• 3 tbs oil
• 2 medium onions diced
• 2 carrots diced
• 2 cups halved button mushrooms
• About 400mls Guiness or red wine or beer
• 2 tins crushed tomatoes

Stew Directions:
• Add the onion to a hot camp oven and fry it in the oil at medium/high heat until it starts to be translucent.
• Add the beef with some salt and pepper and stir it until it’s slightly browned (23 min)
• Add carrots and mushrooms then stir well for about 5 minutes.
• Add alcohol and tomatoes then season and stir.
• Then put the lid on the camp oven (no heat needed on top of the pot) and let it simmer on low heat for around 23 hours, or until the beef is really tender. Check it every 30 minutes to ensure the beef is still in some liquid (add water or beer if it’s looking dry).
• Serve with bread or mashed potatoes (some peas go well on the side too).

Mashed potatoes ingredients:
• 1.5kg of potatoes
• 150g butter
• 1tbspn salt

Mash directions:
• Cut the potatoes up in quarters and boil them in salted water until they are very soft (around 40min).
• Drain the water out, add the butter and use a wooden spoon or similar to vigorously stir the mixture until it becomes smooth(ish) – about 5 minutes. No potato masher required.