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Recipe Summary

prep:
20 mins
cook:
2 hrs 25 mins
total:
2 hrs 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a Dutch oven or large pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir onions and garlic into bacon and cook until onions are translucent, 5 to 10 minutes. Add beef; cook and stir until beef is thoroughly browned, 5 to 10 minutes.

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  • Pour enough beer over beef mixture to almost fill the Dutch oven; add Worcestershire sauce, bay leaves, salt, and pepper. Cover Dutch oven and bring to a boil; reduce heat and simmer, adding more beer as needed, until beef is almost tender, about 2 hours. Add potatoes, carrots, green bell pepper, and enough beer to cover; simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts

407 calories; protein 16.3g 33% DV; carbohydrates 21g 7% DV; fat 23.9g 37% DV; cholesterol 57.3mg 19% DV; sodium 335.6mg 13% DV. Full Nutrition
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Reviews (2)

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Most helpful critical review

Rating: 1 stars
09/13/2013
Well I mostly drained the fat from the bacon before I added anything else. That probably helped a bit. The broth was sour vinegary. It was edible but neither my son nor I liked it. It even ruined the taste of the spuds. We ended up picking out the meat and eating it over rice. I put a ton of hot sauce on mine to get it down because I couldn't stand the thought of wasting all of it. Nothing was rotten. It was the beer that did it. Too much beer flavor. I would do this again with a strong beef bullion base and maybe one bottle of beer. I would also add thyme sprigs soy sauce and celery as spices. It has potential. Read More
(4)
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
09/13/2013
Well I mostly drained the fat from the bacon before I added anything else. That probably helped a bit. The broth was sour vinegary. It was edible but neither my son nor I liked it. It even ruined the taste of the spuds. We ended up picking out the meat and eating it over rice. I put a ton of hot sauce on mine to get it down because I couldn't stand the thought of wasting all of it. Nothing was rotten. It was the beer that did it. Too much beer flavor. I would do this again with a strong beef bullion base and maybe one bottle of beer. I would also add thyme sprigs soy sauce and celery as spices. It has potential. Read More
(4)
Rating: 3 stars
10/18/2018
I used beef broth in place of 1/2 of the ale. If I make again cut Worcestershire way back. Read More
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