Pacific Rim Beef Stew
On a cold evening or as an easy mid-day snack a bowl of soup on a camping trip or while kayaking can really hit the spot, and can be made at home ahead of time.
I love soups! While camping and kayak camping when your body is working overtime to keep you warm and fit the best way to refresh and revive yourself during the day or in the evening is with the simplest of meals, soup and stew. I have a fond remembrance of an afternoon, sunny and warm when I had done a fair bit of paddling and a soggy surf landing, then set up my camp. Though it was a mid-September afternoon and the sun was warm and good I was hungry and it would be hours before dinnertime. I found a small log and turned it into a kitchen with enough room for my single-burner stove, a pot of steaming veggie chili bubbling away on top. It was heaven and I sat watching the waves and the sparkling sea thoroughly scarfing down that pot of beans. It hit the spot, my mood improved and I was ready then for a hike up the beach.
The nice thing about soups and stews on a trip is that you don’t have to make them on the spot, thus removing the need to find extra room in already stuffed hatches, which is usually a bit of a miracle. Making soups at home not only frees up space in the kayak but also creates a refrigerator. These frozen packs placed with your fresher ingredients will help considerably to the long-lasting of those things. It will also keep that six-pack cold, yes, I knew it. Now I have your attention!
Here is a great basic and yummy stew recipe…
Pacific Rim Beef Stew
Makes 4 servings, cook time 1 – 2 hours
2 tablespoons olive oil
1 chuck steak, cut into 1 inch cubes
1 red onion, thickly sliced
3 cloves garlic, crushed
3 tablespoons tomato paste
1 cup red wine
2 cups beef stock
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary,chopped
3 tablespoons fresh coriander, chopped
In a large saucepan heat 1 tablespoon oil and add beef in batches over a medium heat. Cook until browned. Remove from pan. Heat remaining oil and add the onion, garlic and cook for 3 minutes. Add beef and onion/garlic mixture to crock pot. Stir in red wine and remaining ingredients. Cook on low heat for one to two hours. Stir in coriander.
When cooled pour into Ziploc freezer bags.
This is excellent served over rice!