Ingredients:

  • 1.5 kg beef chuck roast, cut into 1.5-inch cubes
  • 30 ml high-smoke point oil (avocado or grapeseed)
  • 10 g kosher salt
  • 5 g cracked black pepper
  • 2 large yellow onions, chunky dice
  • 4 cloves garlic, smashed and minced
  • 30 g tomato paste
  • 250 ml dry red wine
  • 750 ml low-sodium beef bone broth
  • 500 g Yukon Gold potatoes, 1-inch cubes
  • 300 g carrots, cut into thick rounds
  • 2 stalks celery, sliced
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat oil in a heavy-bottomed Dutch oven over medium-high heat at home.
  2. Sear the beef in batches until a deep, mahogany-colored crust forms on all sides. Remove meat and set aside.
  3. In the same pot, sauté the onions and celery in the residual beef fat until softened and translucent.
  4. Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pan with the dry red wine, scraping the bottom to release the fond.
  5. Return the beef to the pot. Add the beef bone broth, potatoes, carrots, garlic, thyme, and bay leaves.
  6. Bring to a simmer, then reduce heat to low. Cover and braise for 1 hours 50 minutes until the beef is fork-tender and collagen has rendered.
  7. Allow the stew to cool completely. Transfer into heavy-duty freezer bags or a vacuum sealer and freeze flat for transport.
  8. At the campsite, place the thawed or partially frozen stew into a Dutch oven over a campfire or camp stove. Heat for 20 minutes until piping hot throughout.