To make life as easy as possible, I do all of the prep for this at home first and simply take the ingredients with me, or more often than not, slow cook it at home, then freeze it, ready to take camping. Once defrosted, it provides a hearty meal with chunks of bread, or simple boiled new potatoes.

• Leeks
• Mushrooms
• Carrots
• Celery
• Beef or vegetable stock
• Red wine (optional)
• Lean steak chopped into chunks or 1 bag of Quorn pieces
• Cornflour or low fat crème fraîche
• New potatoes
• Herbs & seasoning – rosemary, thyme, bay leaf and pepper

Chop the vegetables into chunks. Chop the small new potatoes in half. Make the stock and gently heat whilst pouring in some red wine. Add herbs and seasoning. Add the chopped vegetables and potatoes. Pop in your chopped steak or Quorn pieces. Slow cook for at least 3 hours.

If you are cooking this meal whilst camping, if you can’t cook slowly over an open fire or on top of a wood burner, you can cook off all of your ingredients individually before adding to the stock and simmering for 15 minutes. This will save time and will mean you won’t need to leave the pot simmering for hours, you will compromise a little on depth of flavour though, so be sure to add additional seasoning as needed.

Recipe by Camping with Style