Dried meat stew. Dried meat stew It's interesting to cook and dine traditionally prepared beef. Pouch: Our Pouches of freeze dried beef stew are ideal for camping or short backpacking trips. This doesn't taste as good as less expensive canned beef stews from grocery stores and the beef chunks definitely have the texture and taste of freeze dried meat.

Imagine fall-off-the-bone tender meat, dried fruit that give the dish sweetness, and a rich delicious sauce. A classic dish that I always get complimented on. Best served with a loaf of fresh challah or bread to soak up the wonderful sauce. You can cook Dried meat stew using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Dried meat stew

Prepare 250 g of beef (Sun dried).
It's 1 cup of water.
It's 2 Tbsp of cooking oil.
You need 2 of medium sized tomatoes (chopped).
It's 1 of full onion (chopped).
It's 2 cloves of garlic (smashed).
You need 1/2 tbsp of royco.
You need of Salt.

The texture was a little odd (the beef itself was a little bit tough), but I'm not sure there's much that can be done about that with freeze-dried food. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Place flour in a large shallow dish.

Dried meat stew instructions

Put a pan/ sufuria on heat then add the cooking oil to and onions to fry until light brown..
Add garlic, to fry for a minute.
Take the beef chop and wash using warm water, add it alongside tomatoes, salt and royco, cover it to steam for 2 minutes..
Add water and continue stirring to prevent sticking, cover again to boil under low heat for 20 minutes..
Remove from the heat, ready to serve with ugali, chapati, rice or pasta.

Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste.