Campfire Beef Bourguignon

Inspired by the iconic recipe from Julia Child, adapted for campfire cooking and simplified ingredients.

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fix up the campfire coals to create a hot spot
start by adding the cooking fat, beef cubes, S & P into a heavy bottom pot and place it on the fire
after the beef has begun to brown on one side, flip them over and allow them to brown again until some fond develops on the pot, then remove the beef from the pot and set aside
readjust the coals under the fire if the heat pile is loosing temperature.
add the carrots, onions, potatoes, and garlic into the pot. allow the root vegtebles to sweat off and and add some color.
pour water into the pot until the contents are just covered, and add the wine, bullion, and bay leaves. cover the pot and let simmer for 20 minutes
after 20 minutes, carefully lift the lid and stir the contents to prevent burning. test the salt level, then add in the flour and red wine and stir. cover again and more to hotter coals if necessary
after 10 minutes, carefully lift the lid and test the carrots, potatoes, and beef for doneness. the liquid should be reduced into thicker stew.
carefully remove from the heat and serve up with crusty bread!

Cooking time varies on campfire coal temperature, and this recipe can take up to an hour and a half to cook through the meat until tender and falling apart. Be patient and add more hot coals when you aren’t able to hear the sizzling of the food or the bubbling of the stew liquid
SUBSTITUTES :
- wine : jam + vinegar (sounds crazy but the sweet fruitiness and fermenty flavors are easily replicable)
- onion : shallot, leek, or other allium
- tomato beef bullion : a squeeze of tomato paste or a handful of cherry tomatoes, mushroom powder, and any kind of broth