Recently I headed out for a midweek microadventure with three friends. Head chef was Nick (aka Mr Treehouse, Mr Caveman). Have a watch of the video and, if you like it, below is a recipe for the Ultimate Microadventure Stew.
- Billy cans (available here)
- Swedish fireknife (available here)
- Frying pan
- Wooden spatula (slots in any bag quite easily)
- Pot hanger (great video from 1st officer Ray ‘Ray’ Mears on how to make one here)
This comforter sits somewhere between a traditional beef stew and a goulash- damn tasty stuff. Never underestimate the value of a fine meal with friends, especially on a microadventure. Boil in the bag just won’t cut the mustard.
This is an easy stew to pack for: most of the ingredients are cunningly shaped to fit in all sorts of nooks and crannies of you bag and can be found in any shop no matter how out in the sticks you may be. Alternatively, make it at home the night before and pack it for travelling, but nothing beats a bit of campfire cheffing!
Get it on early for best results- the longer the better.
Serves 4 (with seconds if you have a crusty loaf).
- 1 crusty white loaf or bloomer.
- 500gs of braising steak (stewing steak, beef skirt or shin)
- The “holy trinity”: 2 celery stems, 1 large red onion, 2 carrots
- 2 peppers (1 red & 1 green)
- 1 tin of chopped tomatoes (cheapest are ALWAYS the best-no added crap!)
- 2 cloves of garlic
- 2 bay leaves
- 1 big sprig of rosemary
- (or a tub of mixed herbs if necessary)
- 1 teaspoon of toasted cumin seeds
- 2 teaspoons of paprika
- 1 beef stock cube
- 1 glass of red wine (take this out of the evening’s rations- it is a school night after all…)
- Salt & Pepper
- Tabasco & Worcester sauce (optional but highly recommended)
- Water to top up stewpot
- Heat up some oil in the frying pan on the fire, roughly chop the holy trinity and peppers and fry them with the finely chopped garlic. Add the herbs, toasted cumin seeds and paprika. Sweat in the pan for about 5-10 minutes until cooked, transfer to the billy can.
- Reheat the frying pan and add a touch more oil. Chop the beef into chunks and toss into the pan. Add a good pinch of salt & pepper, crushed stock cube and brown the meat all over, when looking ready throw in the red wine to remove all the juices of the pan, allow to bubble for 30 secs then add to the billy can with the rest of the ingredients.
- Stick the billy can on the pot hanger and leave it to heat up until adding the tin of chopped tomatoes and a drizzle of water and stir well. Leave to cook away for as long as possible, although you are all good to go after an hour. Have a taste- season if needed.
- Serve with crusty bread, a good helping of banter and the best bottle of claret you can get your hands on.
HUNTER GATHER COOK is a foraging and cookery school that specialises in adventures in wild food, outdoor living and self-sufficiency.