BEEF STEW RECIPE
Put beef bones, carrots and onion some salt and pepper in dutch oven and roast for about 1 hour or until bones are browned.
Transfer contents of dutch over to big campfire pot and cover with water. Add beef rib sections and simmer or boil for 5 hours.
Strain liquid over cheese cloth or fine mesh strainer and pick all meat off bones. Season meat with salt and pepper and set aside. Put strained broth back in kettle and boil for several hours and reduce broth until it is creates a strong beef flavored broth.
Cube chuck streak, season and brown in cast iron. Add flour until juices thicken to gravy. Then add remaining broth and add garlic, jalapenos and potatoes. Bring to a boil then add rosemarry, sage, and basil, bay leaves, pepper corn, carrots, ocra, green beans
green onions, red onions in that order. Cover and bring to a boil for 5 to 10 minutes or until potatoes are soft. Remove herbs and then simmer until ready to eat. If broth has not thickened, continue to simmer or stir in some more flour. Add chopped cilantro before serving.
CAMPFIRE CORNBREAD
1 part all purpose self rising flour and 4 part fine corn meal (yellow or white) A teaspoon of salt, cayenne pepper to taste, 4 eggs, 3/4 stick of melted butter. And then add buttermilk until the batter flows freely.
Pour mixture into hot dutch oven coated in butter with small pool of butter in bottom. Bake until outside is golden brown and poke center with stick and see if batter sticks to it to test whether it is done. Take about 30 – 40 minutes to bake.
CAMPFIRE CORN OF THE COB
Put whole corn on hot coals and flip them until the outside is blacken. About 10 minutes of cooking….Delicious
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