VT's Favorite Beef Stew

V.T.s Favorite Dutch Oven Camping Stew

1.5 pounds of diced strip steak
1 can cream of mushroom soup
1 large white onion chopped
1 red bell pepper
2 fresh jalapenos (only for those who really like the hot stuff)
1 can of drained stewed tomatoes
1 can of southwest corn (with black beans)
A handful of baby carrots
A handful of size B new potatoes
A handful of Brussels sprouts (if desired)
2-3 small packets of brown gravy mix (adding to taste)

It's difficult to make this stuff wrong.  Using a dutch oven, just saute the beef and onion a little to brown the meat.  Add everything else (except for the soup and the gravy packets), cover, and cook for 30 to 60 minutes over the coals.  You will have to adjust the cooking time depending on the heat of the campfire.  Be careful not to burn it.

As the stew cooks down and thickens, add the gravy packets toward the end.  Remove from the fire.

Toward the last few minutes of cooking, you can either spoon biscuit dough or place refrigerated biscuits on top of the stew, cover, and place a few coals on the lid.  This will help cook and brown the biscuits.  Enjoy!