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Camp Stew Mix

 

Some of my best childhood memories were made camping. Our church had a Scouts-type program, and every year we would do a camping trip to complete our outdoor badges. We had a blast being out in nature, learning how to build fires, working as a team to cook and clean up meals, singing around the campfire, and of course priceless moments with family and friends. My kids are still a little young, but I hope to pass on my enjoyment of camping to them.

You may not be the outdoors type – here at OAMM we run the gamut, from Kelly who can track and hunt her own dinner, to Heather the super shopper. :) But this mix is still great to have on hand for a quick meal. You control the ingredients, meaning no junk. You can even make your own Onion Soup Mix. Add a few quick ingredients on serving day and you’re good to go (or stay home if that is your style.) If you are the type who likes to be prepared for an emergency, this mix will keep for quite a while on your shelf. In a pinch, you really only have to add water, although it is much more tasty with the add ins.

Camp Stew Mix

Author/Source:

Kim @ onceamonthmeals.com, adapted from Food Storage in a Nutshell

Dry Mix Ingredients:

This is all you need to pack!

  • 2 cups dry lentils
  • 2 cups dry split peas
  • 12 ounces small shaped pasta (such as alphabets or stars)
  • 1.25 cups brown rice (uncooked)
  • 1.25 cups Onion Soup Mix

Serving Day:

  • 1 pound meat of choice (such as stew meat, ground meat, sausage, or chicken, wild game, or just keep it vegetarian)
  • 9 cups broth (chicken or beef; if short on space or backpacking you can use bouillon and water
  • 15 ounces diced tomatoes, canned
  • 1 cup dry Camp Stew Mix (above)
  • salt and pepper to taste
  • garnish with fresh herbs if available (optional)

Directions:

Place lentils, peas, pasta, rice, and onion soup mix into a large airtight container or jar. Store at room temperature until serving day.

To cook, place a large pot over campfire burned down to coal bed or campstove at medium high heat (cast iron conducts and retains heat well). If using, brown meat in a few tablespoons of cooking oil. Add a small amount of broth and scrape to deglaze pan (remove brown crusty bits). Add remaining broth and bring to a boil. Add 1 cup of stew mix and simmer partially covered for 30-45 minutes. Stir every 10 minutes or so to make sure it isn’t burning on the bottom. Stir in diced tomatoes and cook until heated through.┬áSeason to taste.

{Alternate instructions: You can cook this over your regular stove top. Brown meat over medium high heat as instructed above. Simmer over medium low heat, partially covered for 45-60 minutes. Stir occasionally. Stir in diced tomatoes and cook until heated through. Season to taste.}

Freezing Directions:

Freeze meat for serving day (if using). Store dry mix at room temperature in a cool, dry place. TO SERVE: Thaw meat if using. Follow cooking instructions above.

Servings: 10 cups dry mix (1 cup = 6 servings)

 

**conversion chart image provided by Erik Spiekermann

6 Responses to “Camp Stew Mix”

  1. Pamela says:

    I found itty bitty star pasta – are they too small? Only other option was macaroni which are a lot bigger. Which size am I looking for?

  2. Kathy says:

    You show it layered in the jar but the recipe only calls for 1 cup of the mix so I assume we should mix it up before placing it in the jar.

  3. Tanya says:

    Could this be made in a crockpot?

    • kim says:

      Yes, you could adapt this for the crockpot. I would just recommend keeping the pasta and rice separate and adding them later in the cooking.

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