Name: Best Campfire Stew - Sausage and Bean Casserole
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Austrailian
Ingredients: 1 L beef stock (33floz); 600 g baked beans (21oz (1 big tin, or two small tins), use ham sauce or bbq sauce for extra flavour); 1 onion (chopped); 1 celery stalk (chopped); 2 carrots (chopped); 3 potatoes (medium size, chopped); 2-4 slices bacon (chopped); 6 sausages (cooked and chopped - leftover bbq sausages work great); 5 mushrooms (chopped); 400 g diced tomatoes (14oz (1 tin)); 2 cloves garlic; 1 tbsp vegetable oil; 2 tbsp cornstarch / cornflour (or flour dissolved in 2-3 tbsp COLD water, to thicken stew); Salt and pepper (to taste)

Austrailian

Heat up vegetable oil in a deep pan, such as a remoska or camp oven.

Cook sausages (skip step if using leftovers) on high, until cooked, around 10-15 minutes.

Add onions and garlic, cook until translucent (3 minutes). Add bacon and cook for another 3 minutes until just cooked through.

Add chopped celery, carrots, potatoes and give a quick mix. Add mushrooms and cooked sausages, stirring through gently to avoid breaking.

Pour in beef stock and bring to a boil. Reduce to a simmer for 30 minutes with lid on (raise away from the coals to lower heat if cooking on a campfire). Stir every 5-10 minutes to make sure nothing is sticking to the bottom.

Check the potato is cooked through, then add the diced tomatoes and baked beans and give everything a good stir. Bring to the boil again, then reduce heat and simmer uncovered for another 15-30min. If you want a thicker casserole, add the cornstarch slurry here and mix through.

Serve immediately while hot. Top with a sprinkle of salt and pepper and dip in a big chunk of damper or crusty bread.

Best Campfire Stew - Sausage and Bean Casserole

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