Friday, August 7, 2009

Making Pocket Stews to Cook on the Camp Fire

I must have been only 10 or 12 years old when I learned to make pocket stew. My class was going on a day trip to a bog and part of the trip included a camp fire where we'd cook our own lunch. A man came to our class and taught us how to make it.

(Photo - my sister as she enjoys her pocket stew)

I'll never forget that field trip and the yummy stews. I have a camp fire in my back yard now and occasionally my niece and nephew come over and we make the stews.

Also, every year when we go camping its mandatory that Aunt Barb help everyone prepare their own pocket stew to roast on the fire.

Here's the recipe: Some people call them Hobo Stews.

Campfire Pocket Stews

  • 1 Hamburger or Turkey Burger Patty
  • Chopped Carrots
  • Sliced Potatoes
  • Chopped Onions
  • Frozen or canned Corn
  • Frozen or canned Peas
  • 1 can of Sliced Mushrooms
  • 1 Can Beef Gravy (or Water – but gravy is better)
  • Spices such as Garlic Powder or Steak Spice, Salt & Pepper
  • 1 Large Piece Extra Strong Tinfoil about 1 ½ foot long
  • Campfire long handled tongs
  • 1 Plate that won’t melt with fire hot tinfoil
  • 1 Package of peanuts in the shell

1. Cut up all the vegetables
2. Make a patty from the meat (you can put onions right into the patty if you like)
3. Make a tinfoil pocket by folding tinfoil in half. Fold the edges over about ¼” once and then again to make a double sealed seam up the sides. It helps to fold the corners up too
4. Add the following to the tinfoil pocket:
5. Place the meat patty on the bottom (but it doesn’t matter if the meat goes on the bottom or the vegetables).
6. Add a good handful of each vegetable. You only need to add the vegetables that you like. It doesn’t matter if you put a little or a lot—put as much as you want depending how hungry you are. (Leftover pocket stew tastes great too).
7. Sprinkle on spices that you like (steak or vegetable spices are good)
8. Hold your pocket carefully and add 1 can of beef gravy (the campfire is hot and if you don’t add lots of liquid – either gravy or even water, it will become too dry and burn)
9. Fold the top edge down 1/4" once and then again to create a seal. The pocket should now be sealed on all sides and not leaking.
10. Handle the package carefully so you don’t poke holes in it. Place it on the campfire coals and let cook for 30 minutes (or the oven set at 350 degrees C for 30 minutes if it rains and you can't have a fire). Be careful not to puncture the package or the gravy will leak out. Sometimes holding it on a plate when putting in the fire and removing is easiest.
11. Check the meat to be sure it’s fully cooked before you dine.

Don’t forget to recycle the tin foil.
Oh, you were wondering about what you're to do with the peanuts? Well, they're for Chippy the chipmunk of course. He's a vegetarian!

1 comment:

Kat said...

Can't forget Chippy! We make foil burgers, never heard of the stew. I am sure you have heard of the foil burgers if you are making stew!