Embracing Nature’s Chill with Coastal Warmth
The allure of the Pacific Northwest’s coastline lies in its mist-kissed air and the ocean’s gentle beckoning. On such days, the campfire delight: beef stew & parsley-glazed noodles offers more than mere sustenance; it evolves into a profound culinary journey.
A Culinary Tale from Olympic National Park
Our most recent adventure to Olympic National Park birthed this dish. Enhanced by the breathtaking surroundings of Kalaloch Campground – which lies adjacent to the mesmerizing beach and is separated only by a rustic driftwood staircase – this stew became an unforgettable culinary experience. Surrounded by the calming orchestra of receding tides and distant seagulls, the essence of nature mingled with every bite, making it impossible not to cherish the moment.
Sharing our meals and recipes from our camping adventures is a joy. Yet, this particular beef stew holds a special place in our memories. The campfire’s warmth, combined with the rich flavors of the stew, cemented it as a favorite.
The Campfire Gourmet Experience
Beyond just nourishing, our stew bursts with rich flavors. Filled with colorful heirloom carrots, succulent ribeye, aromatic veggies, and complemented by a generous portion of red wine, it’s a feast fit for a king. And to elevate this dish further? Serve it atop velvety egg noodles, tossed in butter and fresh parsley. It’s an indulgence, sure. But, when juxtaposed against the backdrop of the Washington coastline at sunset, why would you settle for anything less?
Why opt for a mundane meal when you can indulge in a steamy bowl of this rich beef stew under a canopy of stars?
Ingredients
For the Beef Stew:
- 2 pounds beef chuck (900g, cubed)
- Seasonings: salt and pepper
- 1/4 cup flour (additional if required for thickening)
- 2 tbsp butter (28g) & 2 tbsp olive oil
- 3 garlic cloves (sliced)
- 1 large onion (diced)
- 15 oz. canned diced tomatoes (425g)
- 12 medium carrots (chunked)
- Herbs: 1 tsp dried thyme (or 2 sprigs fresh), 1 tsp dried rosemary (or one fresh sprig)
- 1 1/2 cups dry red wine (355 ml)
- 2 cups choice of water or beef stock (475 ml)
For the Parsley Butter Noodles:
- 12 oz. egg noodles
- A pinch of salt
- 4 tbsp butter (57g)
- 1/2 cup fresh parsley (finely chopped)
Cooking Instructions
- Beef Prep: Season beef chunks with salt and pepper. Drench in flour to coat. In a heated pan, combine butter and olive oil, then brown the beef. Once browned, set aside.
- Base Creation: In the same pan, sauté garlic and onion till the onion softens. Incorporate tomatoes, carrots, herbs, wine, and your choice of liquid. Return beef to the pan.
- Stew Time: Allow the mixture to reach boiling. Once boiling, reduce to a simmer, covering the pan. Let it meld for 1 1/2 hours or until the beef offers no resistance to a fork.
- Noodle Time: As the stew simmers, cook the egg noodles as directed. Post-cooking, mix in butter and parsley. Lay the foundation with these noodles and pour the stew generously on top when ready.
Relish this flavorful embrace from the Pacific Northwest, and remember, it’s not just food, it’s an experience.