Campfire Recipes

Pinot Braised Campfire Beef Stew

Camping comfort food at its finest! This Beef Stew is a hearty deep flavored dish full of vegetables and meat which is perfect for a fall dinner or to relax around the fire at the end of a good day at Splashway at your campsite.  It’s a one-pot dish and easy to prepare so you can sit back enjoy the praise for serving this perfect family meal.

3 pounds beef chuck (well-marbled), cut into 1-1/2-inch pieces
3 rashers (slices) of hardwood smoked bacon diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 Tbsp butter
2 tablespoons olive oil
2 medium red onions cut into 1-inch chunks
4 cloves garlic, peeled and minced
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour or 4 tbsp cornstarch for less gluten
3 cups Pinot Noir wine (dry red wine and the alcohol will be removed during cooking time.)
1 to 2 cups beef broth
2 bay leaves
15 crimini or baby portabella mushrooms ( 1 package)
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar (dark brown sugar preferred)
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white or red potatoes, cut in half
Fresh chopped green onion tops for garnish

If using your RV trailer camper oven, Preheat the oven to 325°F and set a rack in the lower-middle position.
Note: If you don’t have a camper oven, the stew can be cooked on the stove or burner on the grill, or even over the campfire. The timing will be the same and it should be cooked over the low settings as the Dutch Oven will heat well.
Heat the oil and melt the butter in your Dutch oven. Season the beef well with salt and pepper on all sides.  Add the beef and cook until browned on all sides, 10 to 15 minutes. To sear the meat properly, use one layer of beef at a time and let the meat brown before turning.  Remove beef and set aside. Then, in the hot pan, add the bacon and brown, stirring so it does not burn.  Add in onions and garlic and cook until the onions begin to soften- about 5 minutes. Add the beef chunks back to the dutch oven.  Stir in the tomato paste, to coat the beef.
Sprinkle the flour/cornstarch over the beef mixture and toss to coat, making sure it is well absorbed by stirring. Slowly stir in the wine and beef broth to deglaze the pan (all the good brown bits). Add enough broth so the liquid level comes about 1 inch above the meat.  Cover and cook for about 1 hour, until the beef is almost tender. Stir occasionally.  (NOTE: after an hour test the tenderness of beef as additional time may be needed)
When beef is near tender, Stir in the potatoes, onions, mushrooms vegetables and continue to cook until tender, about 20 minutes. Remove bay leaves.  Taste the stew and season to taste with additional salt and pepper before serving.  Dice up green onion (scallion) tops as garnish
This stew improves in flavor if made at least 1 day ahead.
Pairs well with Cornbread and a robust Cabernet Sauvignon.

This is the perfect recipe and wine pairing for our upcoming Fall Wine Walk and Artisan Market!

Cleanse your palette for a weekend of staying, shopping, and sipping local! Splashway Campground will be hosting local wineries and vendors from across the state so you can sample craft wines and shop artisan products all in one place! Like all Splashway events, our Wine Walks are family-friendly so bring your kids along and we’ll keep them busy while you sip wines under our weather-proof wine tent, listen to live music on The Hideaway stage, and shop our Artisan Market! (Psst, our November 20th market will be Christmas-themed!)

November 6, 2021
November 20, 2021

$49.99 Tickets
Includes 15 generous tastings and a souvenir glass!

Cabins just $230/night
Cottages just $195/night
RV Sites just $80/night