Whiteburn's Wanderings

One man's wanderings backpacking around Scotland plus the odd digression

Backpackers Beef Stew

This is a simple recipe that I’ve found easy to prepare using the left over Sunday roast; using roast meat reduces the fat content and helps the dehydrated product keep longer;

beef

I normally divide into 6 portions, each will provide around 550 kcals.

Ingredients:

450g Roast Beef; 1 tin Chickpeas; 1 Tin Baked Beans; 200g Pearl barley (dry); 500g Potatoes; 200g Parsnip; 200g Onion; 200g Carrots; 1 tin Tomatoes; 150g frozen Peas; 150g frozen Sweetcorn; 2 Beef ‘Stock pots’ + mixed herbs and garlic to taste.

Method:

Fine chop the onion and sauté in a little olive oil until soft, alternatively steam in microwave.

Add the tomatoes, stock pots, garlic, herbs and 500 ml of water to the pot.

Wash the pearl barley and add to the pot, boil for 10mins and then simmer for 20-30mins.

Dice (6mm) the potatoes, parsnip and carrots add to the pot and bring to boil, simmer until cooked, 15 – 20mins.

Slice the roast beef, I find that 2mm is about right, and then cut into 20mm * 8-10mm pieces.

Add the beef, chickpeas, beans, peas and sweet corn to the pot; simmer for 5mins

Add only sufficient water to stop the food sticking, it will make dehydration easier.

ADD NO SALT.

Dehydration:

If the consistency is right the food can sit on the mesh trays OK, if too runny you can reduce on the stove or place on baking sheets (dehydration will take longer)

I’ve had good success dehydrating at 70C for a couple of hours and then reducing the temperature to 60C for a further 4 – 5 hrs.

Rehydration:

Add ‘stew’ and 500ml water to the pot bring to the boil and sit a cosy for 20-25 mins.

Add salt to taste after ‘cooking’.

Adding 25-30g of butter to the finished meal enhances the flavour and increases the calories (~200).

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This entry was posted on October 10, 2013 by in Food, Recipes and tagged .
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