Cooking beef stew in a cast iron camp oven and how-to guide for vacuum sealing food


hey guys and welcome to earth based
kitchen in this video I’m going to show you how to make a very basic stew and
show you the process I use to vacuum seal, freeze and reheat my meals
so I’ve got easy access to good food while i’m camping. while I love using the camp
oven cooking roasts and stews over an open fire, sometimes it’s just not possible
due to fire restrictions, or running around after the kids and trying to get
everything set up as well, so this is my way of getting around the same old
sausages and baked beans every time we go camping. first things first with any stew, you are going to need about a kilo of beef, I have used chuck steak because that
was on special at the time, and for things like this it’s usually the way to go
you can cube you meet whatever way you like, it doesn’t usually matter when it’s slow
cooked like this it usually falls apart anyway. To make this stew you can use a camp oven like I have,or you use a pot or slow cooker either way doesn’t matter
results are just as good. as for veggies, I have gone for three turnips two brown onions
some minced garlic a couple of carrots you canuse potatoes if you like but I prefer the turnips at this stage all you need to do is peel and finely chop your onions and
mice your garlic there will be plenty of time to deal with the turnips and carrots a
little bit later on once the peeling, chopping and crying is over you want to
add your onions and your garlic to a hot camp oven to make sure they’re nice and
brown before adding your meat once you have added your meat and starting to
brown start adding a little bit of pepper and if you like add some salt as
well I will also leave a detailed recipe in the description down below
if you have got any improvements or suggestions please leave in the comments as well once your meat has browned you want to add 4 cups of beef stock keep stirring
until it starts to simmer again once it’s got nice simmer at about 100 grams
of tomato paste once you’ve stirred in the tomato paste
I add about 4 tablespoons of Worcestershire sauce you can adjust this
to suit your own personal taste add about half a teaspoon of sugar as well
and stir it all in once it’s simmering nicely in all
stirred in, turn the heat down to low put the lid on and leave it to simmer for at
least a couple of hours use this time to peel and dice your carrots and
turnips and prep any other veggies you wish to add after a few hours it’s time
to drop in the rest of the veggies. once they’re in give it a good stir then it’s
time to drop the lid back on and leave it to simmer for another few hours once your
meat and veggies are nice and soft and tender it’s time to do a taste test adjust any
seasonings and Worcestershire sauce the sauce should have thickened up a bit as
well if you think it’s too thick feel free to
thin it down with a little bit of beef stock once you’re happy with it turn the
heat off put the lid back on and leave it to cool for a little while before we
move on to bagging it up vacuum sealing it and freezing it bags from my
vacuum sealer come as a 10-meter roll the sides are sealed, they just need to be cut to
length and the bottom sealed to create the bag the advantage of having the rolls is
often make the bags whatever size I like the disadvantage is there’s a lot
of work involved if you need to make a lot of bags you can buy pre-made bags but they end up being a lot more expensive once you’ve made up as many bags you
need, it’s time to start scoping in your stew. because this meal is intended for the
whole family putting the whole lot in the bag sometimes I’ll make smaller bags
for single servings maybe just for two adults or just enough for the kids as
well, once you’ve got enough in the bag it’s time to seal it up. my machine has
separate settings for hard and soft food or normal and gentle vacuum. For stews, I select the soft food option and gentle vacuum. mashed potato goes really
well these vacuum bags as well but since my mashed potato recipe istop
secret, I might have to leave that for another video once it’s all sealed up and you’re happy with it, it’s time to put it in the freezer,
meals like this will survive in the vacuum sealed bag in the freezer for up
to a year or a couple of weeks in the fridge for camping though, I always make sure they are frozen to reheat I simply drop the
whole bag into a pot of boiling water then it’s a simple matter of cutting the
bag open pouring it out to serve the bags I use are bpa-free, so as far as I can tell it’s
perfectly safe to reheat in the boiling water if you like this video please
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