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Individual Campfire Stew

Individual Campfire Stew
“These pretty parcels are perfect for grilling or whipping up over a campfire,” suggests Margaret Hanson-Maddox of Montpelier, Indiana. “I can get several outdoor chores done while they're cooking.”
4 ServingsPrep: 15 min. Grill: 25 min.

Ingredients

  • 1 egg, lightly beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 pound lean ground beef (90% lean)
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  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 cup diced carrots
  • 1 cup condensed cream of chicken soup, undiluted
  • 1/4 cup milk

Directions

  • Prepare grill for indirect heat. In a large bowl, combine the first
  • five ingredients. Crumble beef over mixture and mix well. Shape into
  • four patties. Place each patty on a greased double thickness of
  • heavy-duty foil (about 12 in. square); sprinkle each with potatoes
  • and carrots.
  • Combine soup and milk; spoon over meat and vegetables. Fold foil
  • around mixture and seal tightly. Grill, covered, over indirect
  • medium heat for 25-30 minutes or until meat is no longer pink and
  • potatoes are tender. Open foil carefully to allow steam to escape.
  • Yield: 4 servings.
© Taste of Home 2013

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Individual Campfire Stew (continued)

Nutrition Facts: 1 serving (1 each) equals 397 calories, 15 g fat (6 g saturated fat), 129 mg cholesterol, 1,333 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013