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This recipe will make enough for 2 meals. Use it as a delicious chunky meat pie the next day!
Recipe By: 
Assunta
Cooking Time: 
1 - 2 hours
Ingredients: 
  • 2 kg’s chuck steak (thickly diced)
  • 2 packets French Onion soup
  • 2 cups water or enough water to cover the meat
  • (For Beef Pie) 2 sheets of frozen puff pastry
  • Oil

No need to add salt as there is plenty in the onion soup!

Preparation: 
  • Coat the beef chunks in flour and fry in the bottom of your camp oven in small batches until brown.
  • Return all meat to the camp oven when completed and add enough water to cover.
  • Add the French onion soup mix and stir through gently.
  • Simply simmer for 3 hours.

Options:

  1. For a full bodied stew add vegetables any of your choice such as potato, sweet potato, peas and diced carrot.

  2. For a curry flavour just add 2 tablespoons of Keen’s Curry Powder.

  3. To even more flavour add 1 tablespoon of wholegrain mustard, diced bacon and a bay leaf or two. 

Delicious beef pie:

You will need 2 sheets of frozen puff pastry and left over cold braised beef.

  • Pre-heat your camp oven to around 180 degrees.
  • Spray a pie pan lightly with oil and line with one sheet of pastry – taking the pastry up over the sides.
  • Fill the pie base with Braised beef and cover with the 2nd sheet of pastry. Trim the edges, cut a small air hole in the top and dab a little milk over the top to help browning.
  • Place in a pre-heated camp oven for around 35 minutes or until the pastry is golden.
  • Stand for 5 minutes before serving with mashed potato and peas!
In Recipe Types: 
Camp Oven Cooking