Camp Oven Beef, Potato and Chickpea Stew

by Leah Halmagyi


  • 8 eschalots, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 12 cloves garlic, sliced
  • 1 bunch thyme leaves
  • ¼ cup almond oil
  • 1kg diced chuck beef
  • ¼ cup plain flour
  • 2 tsp fennel seeds
  • 1 tsp celery seeds
  • 1 tsp cumin seeds
  • 1 cup dry red wine
  • ½ cup dry sherry
  • 3 cups beef stock
  • 500g small potatoes
  • 400g can chickpeas, drained
  • sea salt flakes and freshly-ground black pepper
  • parsley, sour cream and toasted almonds, to serve


1 Fry the eschalots, carrots, celery, garlic and thyme leaves in almond oil in a large camp oven set over a moderate heat for 5 minutes, until softened. Set aside. Toss the beef in flour, then add to the pan and cook until browned.
2 Add the spices, vegetables, wine and sherry, then boil rapidly for 2 minutes. Mix in the stock, cover, then cook for 2 hours. Add the potatoes and chickpeas, then cook for a further 45 minutes. Season generously with salt and pepper, then serve with parsley, sour cream and toasted almonds.