Tin Foil Stew The Best Recipes

Wednesday, October 24, 2012

Tin Foil Stew

"This recipe is superb while camping, or at domestic. I used to make this with my Boy Scout troop. The recipe is for one serving, so adjust as a result."

Ingredients :

6 oz. Blade roast, trimmed and cut into 1 inch cubes
1 potato, cubed
2 carrots, sliced
1 onion, chopped
1 clove overwhelmed garlic
1 pinch salt
1 pinch ground black pepper
1 tablespoon butter
1 tablespoon water

Instructions :

Prep : 10M	Cook : 1M	Ready in : 1H10M

On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, pinnacle with butter and a tablespoon of water.
Roll edges of tin foil together and seal tightly.
Bury it in campfire coals or put in a preheated oven at 375 levels F (190 levels C). For either cooking approach, cooking time is ready 1 hour. You can devour it proper out of the foil, or empty it right into a dish.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it frivolously, and make easy-up less complicated.

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