There's a reason this is called "Camp Beef Bourguignon". This is not the classic Julia Child recipe which is what I would use in a kitchen, But,in camp, I want to get this recipe prepped quickly and on the fire so I can goof off doing other things. That's not to say the pot doesn't need to be attended. The briquettes or coals will need to be replace every 45 - 60 minutes depending on the weather. You will also want to check to make sure that the pot contents are constantly simmering. So, if your not planning on going far from camp and want a very hearty dish at the end of the day this will be the recipe to try.
I might add that this is probably not the recipe you will want for a typical Dutch Oven Gathering where the dishes need to be ready within 3 or 4 hours.
- 1 can, 10oz, condensed mushroom soup
- 1 cup Merlot or dry red wine of your choice
- 1 cup beef stock
- 1 cloves garlic, minced
- 1 tsp dried thyme leaves, crushed
- 2 cups small button mushrooms, about 6 oz
- 2 cups baby carrots, fresh or thawed frozen
- 1 cup frozen pearl onions, thawed
- 6 oz bacon sliced into chunks
- 1-1/2 to 2 lbs beef top round, 1-1/2 " thick, cut into 1" pieces
- Using a medium high heat saute the bacon until lightly browned.
- Remove to a side dish and cover.
- Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
- Add the bacon back to the oven with the beef.
- Stir in the soup, wine, beef stock, garlic, thyme, mushrooms, carrots,and onions.
- Reduce heat to a simmer, and cook covered for 6 to 8 hours or until beef is fork tender.
12" Dutch Oven. This recipe calls for bottom heat only to initially saute the ingredients and to maintain a simmer for the remainder of the cooking process. If you see the beef mixture getting to dry you can add water but I prefer to add beef stock. In the traditional recipe it is recommended to use an unsliced rasher of bacon that you cut into chunks yourself.