Campers Beef Stew
The idea for this dish is to prepare and start it before leaving camp in the morning. It will be done enough to eat in 3 – 4 hours, but it takes 5 – 6 hours of cooking in good sun for the meat to break down and become “pot roast stringy”. Venison, elk, antelope or pork can be substituted.
- 1 lb. beef (chuck is the most tasty) stew meat cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp salt, or to taste
- 1 tsp. fresh ground black pepper, or to taste
- 1 ½ lb. baking potatoes peeled and cut into 1-inch cubes
- 1 lb. carrots, peeled and cut into 1 inch pieces
- 1 medium onion peeled and coarsely chopped
- 1 can petite diced tomatoes, drained
Make the Dish
- No extra water is necessary and should not be added-the Sport oven retains the moisture of cooking ingredients.
- Add all the ingredients to the pots and mix well. Put the top on the pots, the pots in the oven. Clip the clear lid to the oven. The oven should be aimed at the sun, so that the sun shadow is straight behind the oven. Next rotate the oven clockwise 30 degrees. There is no danger of fire and the oven will not overcook this dish so it may be left unattended for as long as necessary. It would help, but is not mandatory, to re-point the oven at the sun and then do another 30 degree rotation at about 1:30 PM to optimize sun power.
Cooking Time: 3 – 6 hours