Tin Foil Stew
Tin Foil Stew is a hearty combination of beef, potatoes, carrots, and onions.The ingredients cook together inside a sealed foil packet for maximum flavor.Butter and Worcestershire sauce add richness and savory depth.Potatoes become tender while absorbing the delicious juices from the beef.Individual packets make this meal convenient for camping and family dinners.It can be cooked over a grill, campfire, or in the oven.
Ingredients
- 1 pound lean ground beef or beef stew meat, cut into small pieces
- 4 medium potatoes, peeled or unpeeled and cut into 1-inch pieces
- 3 medium carrots, sliced
- 1 medium yellow onion, sliced
- 1 cup mushrooms, sliced, optional
- 3 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cut the potatoes into approximately 1-inch pieces and slice the carrots and onions evenly. Keeping the vegetables relatively uniform helps them cook at a similar rate.
- If using ground beef, divide it into four portions. You can leave it loosely formed rather than making firm patties so it cooks more evenly with the vegetables.
- In a small bowl, combine garlic powder, onion powder, thyme, smoked paprika, salt, and black pepper.
- Cut four large sheets of heavy-duty aluminum foil. For extra durability, use two layers of foil per packet, particularly when cooking over a campfire.
- Sprinkle the seasoning mixture over each portion.
- Add approximately ½ tablespoon of butter and ½ tablespoon of Worcestershire sauce to each packet.
- Bring the long sides of the foil together and fold them securely. Fold the remaining edges inward to create tightly sealed packets.
- Oven method: Place the packets on a baking sheet and bake at 400°F (200°C) for approximately 35–45 minutes, or until the beef and vegetables are fully cooked and tender.
- Potatoes and carrots should be fork-tender. If using ground beef, it should reach a safe internal temperature of 160°F (71°C). Beef pieces should also be cooked to a safe temperature appropriate to their cut and preparation.
- For a richer version, add shredded cheddar cheese and allow it to melt over the hot ingredients.
- Serve directly from the foil or transfer to bowls.
Notes
- Cut potatoes and carrots into similarly sized pieces for even cooking.
- Heavy-duty foil is recommended to prevent tearing.
- Double-wrap packets when cooking over a campfire.
- Avoid packing the ingredients too tightly.
- Leave a little room inside the packet for steam.
- Ground beef cooks differently from larger beef chunks, so monitor it carefully.
- Always check meat with a food thermometer for safe doneness.
- Open packets carefully because they contain extremely hot steam.