This recipe was cooked on a Trangia 27, using the frying pan & 1 of the pots. It is quite a long cook, and you should budget on using 2-3 burners of fuel. My Trangia 27 kit is the non stick version,
if you are not using non stick, take extra care to ensure the stew does not catch on the bottom of the pot.
I find Trangia cooking quite therapeutic, I am looking forward to seeing what else I can rustle up!
Ingredients for the Stew:
200g Beef, cut into 1 inch chunks. Braising steak is a good choice.
50g Plain flour
50g Tomato puree
100g Bacon Lardons
Beef stock cube / pot
Olive Oil
1 medium Onion
2 cloves of garlic
1 large carrot
1 small leek
100g Mushrooms
Bay Leaf
Thyme
100 - 250ml Red Wine
Ingredients for the Dumplings:
25g Atora Suet
50g Self Raising Flour
Water
Method:
1. Start by preparing all of the ingredients. I find it easier to chop up all the vegetables at home before I head out, they can easily be organised in ziplock bags. You will need to dice the onion, and chop the carrots, leek and mushrooms.
2. Coat the beef chunks in flour, I like to season the flour, but this is personal preference.
3. Add some olive oil to the trangia frying pan, and set the trangia burner to full heat. Wait for the pan to get nice and hot then add the floured beef. Cook the beef, turning fairly frequently, until you have a nice crust all over.
4. When the beef is sufficiently sealed, transfer it to another pot, and cover with foil. Do not worry about cleaning the frying pan.
5. Add some more oil to the pan, and add the onions. Cook the onions until they are slightly translucent, or slightly brown, whichever comes first. If the onions are cooking too fast then add the simmer ring to your trangia burner.
6. When the onions are looking almost cooked, add the garlic. I am using garlic paste for the convenience, but feel free to use fresh garlic.
7. Cook the garlic through for 30 seconds to a minute, then add the bacon lardons. Cook through until the bacon is going golden.
8. When the bacon looks sufficiently cooked, deglaze the pan. I am using red wine, you could also use beer, or just stock if you do not want to use alcohol. Stir the liquid fairly vigorously to lift the crust off the bottom of the pan.
Add more liquid if required, and you should end up with the beginnings of a stock base.
9. Next add the tomato puree and stir through. If the sauce becomes too thick, just add some more liquid.
10. Return the pot with the beef in it to the stove, and then add the stock base. Fill the pot with water. If you are using beer, then now is the time to add the rest of the can. It does not matter how much liquid you add at this step, as long as the pot is full
Give everything a stir, then add the beef stock, stir through, let the stew come to the boil, then add the simmer ring at about 50% closed to the burner. Leave the stew to simmer for 30 minutes.
11. After 30 minutes has passed, add the carrots, Bay leaf and Thyme and leave simmering for another 30 minutes Then add the mushrooms and Leeks, and wait for another 30-60 minutes of simmering.
12. Mix the suet and flour together with a little water, a zip lock is great for this when you are not in the kitchen. Add the water sdparingly as you do not want thhe mix to be too wet.
13. Form the dough into 2 balls, then rest them on top of the stew. Cover with foil, and leave for 30 minutes.
14. Serve and enjoy!
I am really enjoying Trangia Cooking, and I am hoping to release more Trangia recipes, as I am sure the stove is going to get a lot of use this winter!
If you would like to watch the video where I cooked this stew out on the moors, you can find it here : • Trangia Cooking, Beef ...