Tin Foil Stew
6 Ounces Blade Roast, Trimmed And Cut Into 1 Inch Cubes
6 Fingerling Potatoes
2 Carrots, Sliced
1 Onion, Chopped
1 Clove Garlic Minced
½ Teaspoon Kosher Salt
1 Pinch Ground Black Pepper
3 Tablespoons Butter Melted
1 Tablespoon Water
Step 1 Spray a large square sheet of foil, and layer beef, potatoes, carrots, onion and garlic. Sprinkle with salt and pepper, top with melted butter and a tablespoon of water.
Step 2 Roll edges of tin foil together and seal tightly.
Step 3 Bury it in campfire coals OR put in a preheated oven at 375 degrees F (190 degrees C) on a large baking pan. For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish. Serve with corn bread and beverage. Serves 1
Fun with the Kids: Lay out the vegetables and beef and let each child fill their own packet and help them seal it and place on a large baking pan. Use a toothpick to lightly put their initials on their packet. They can even make mom and dads for them as well.