Ingredients:

  • 1.5 lb beef stew meat (chuck roast, cut into 1-inch cubes)
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, sliced into 1-inch rounds
  • 1 medium yellow onion, coarsely chopped
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Toss the cubed beef, potatoes, carrots, and onions in a large bowl with olive oil, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Stir until every piece is evenly coated. Note: This ensures no bland spots in the final dish.
  2. Cut four 12x18 inch squares of heavy duty aluminum foil. Place a generous portion of the beef and veggie mix in the center of each sheet.
  3. Top each mound of food with one pat of butter. Note: The butter should be on top so it melts down through the ingredients.
  4. Bring the long sides of the foil together. Fold them over in a tight, overlapping seam.
  5. Fold the ends inward and crimp them tightly. Ensure the seal is airtight so no steam leaks out.
  6. For the oven: Preheat to 400°F (200°C). Place packets on a baking sheet and bake 40-45 minutes until the foil puffs up and the beef is tender.
  7. For the campfire: Place packets on a grill grate over medium heat or on hot coals. Rotate every 20 minutes and cook 60-90 minutes.
  8. Let the packets rest for 5 minutes before opening. Note: This allows the juices to redistribute.