Let’s eat! For this installment of “Scouting Show and Tell,” we asked Scouters to share their favorite Dutch oven meals, whether they or their Scouts created them. Either way, they look amazing. Check out these recipes and visit go.scoutingmagazine.org/showandtell to send us yours.
You can also show us other ways you make Scouting shine through the online form, by emailing us at scoutingmag@gmail.com or via social media using #ScoutingShowandTell
JC Dockery, the grubmaster for Troop 1066’s adult “Wise Owl” patrol of Jefferson, Md., made this beef stew and biscuits meal at a recent district spring camporee.
Ingredients
2 pounds of beef, cubed
1 white onion, cubed
3 white potatoes, peeled and cubed
Bag of frozen mixed veggies
2 boxes of beef stock
1 can crushed tomatoes
2 tablespoons of cornstarch
Cup of flour
Vegetable oil
Half stick of butter
Salt, pepper and any preferred stew spices
Can of biscuits
Directions
Pre-heat your Dutch oven over coals. Toss the beef cubes in the flour; add oil and butter to a pan, and brown the meat. Add your onions to the meat, and season to taste. Add beef stock, potatoes and tomatoes, cover, and bring to a boil.
Add the veggies. Return to a slow boil for 30 to 40 minutes until the potatoes are tender, stirring every 5 to 7 minutes. Mix some cold water with the cornstarch and stir into the stew, cover and return to slow boil.
Pre-heat another Dutch oven for your biscuits. Grease the bottom of the oven and arrange the biscuits inside. Apply the lid and bake for 15 to 20 minutes.