Dehydrated Beef Stew
Type: Backcountry   Meal Type: Main Course

This is the Irish Beef Stew recipe that has been adjusted to be ideal for dehydrating.

  • 1 1/4 lb Beef stew Meat, 3/4" Cubes
  • 3 tsp Salt
  • 1/4 cup Olive Oil
  • 6 large Garlic cloves
  • 2 cups Beef stock
  • 1 cup of Guinness beer
  • 1 cup of Red wine
  • 2 tbsp Tomato paste
  • 1 tbsp Sugar
  • 1 tbsp Dry thyme
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 tbsp butter
  • 3 lbs Russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 large Onion, chopped
  • 2 cups Carrots, 1/2-inch pieces
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Chopped fresh parsley

Cooking Instructions:
Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on one side, then use tongs to turn the pieces over and brown on another side.

Add garlic to the pot and sauté 30 seconds or until fragrant. Add the beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots, sauté until the onions are golden, about 15 minutes. Set aside until the beef stew has simmered for one hour.

Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer until vegetables and beef are very tender, about 60 minutes. Discard the bay leaves and cool to room temperature.

Spread evenly on fruit roll dehydrator sheets. Dehydrate on highest setting until stew is completely dry. Usually this is around 12-24 hours. Halfway through the dehydrating process, move the stew around to ensure all the moisture will be removed. Store in a labeled zip-loc bag.

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