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Open-Fire Beef Stew

This Open-Fire Beef Stew is a rustic cast-iron favorite — tender beef, hearty vegetables, and smoky flavor simmered low and slow over the fire for the ultimate comfort meal.
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Ingredients
  

  • 3½ –4 lb chuck roast cubed
  • 2 Tbsp cooking oil vegetable or olive oil
  • 4 Tbsp onion powder
  • 4 Tbsp garlic powder
  • 1 Tbsp salt
  • ½ Tbsp black pepper
  • 1 Tbsp thyme
  • 4 Tbsp minced garlic divided (half at the beginning, half later)
  • 1 bay leaf
  • 4 carrots peeled and cut into chunks
  • 1 large onion chopped
  • 2 lbs potatoes cut into halves or quarters
  • 4 –5 green onions sliced
  • 42 oz about 1¼ quarts beef broth

Method
 

  1. Prep the meat:
  2. Season the cubed chuck roast with onion powder, garlic powder, salt, pepper, and thyme. Toss to coat evenly.
  3. Sear over the fire:
  4. Place your cast-iron kettle over the open flame to heat.
  5. Add the cooking oil (carefully — the pot will be hot) and then add your seasoned beef cubes.
  6. Sear until browned on all sides, stirring occasionally to keep from sticking.
  7. Let it cook for about 30 minutes, allowing the meat to release flavor and brown bits on the bottom.
  8. Add onions and carrots:
  9. Stir in the onions and carrots.
  10. Scrape the bottom of the pot to loosen all those browned bits — that’s where the flavor lives.
  11. Cook for about 5 minutes until the onions start to soften.
  12. Add garlic and bay leaf:
  13. Stir in 2 Tbsp minced garlic and the bay leaf.
  14. The aroma will start to bloom — smoky, garlicky, and rich.
  15. Deglaze and simmer:
  16. Pour in half of the beef broth (about 21 oz), scraping the bottom of the pot again to release all the flavor.
  17. Cover the pot and return it to the fire for 15 minutes.
  18. Add potatoes and remaining ingredients:
  19. After the broth has simmered, add potatoes, remaining 2 Tbsp minced garlic, green onions, and the rest of the beef broth.
  20. Stir gently, cover, and return to the fire to simmer for another 35–45 minutes, until the potatoes and beef are fork-tender.

Notes

When the potatoes are cut in half, the natural starch is able to release during the cooking process the results will thicken your broth beautifully.
Serve hot, right from the pot, with French bread or cornbread and good company gathered around the fire.