Camp Oven Concoctions – Beef Stew

by Leah Halmagyi


  • 100g ghee
  • 1kg chuck beef, diced
  • 2 brown onions, diced
  • 2 sticks celery, diced
  • 2 carrots, diced
  • 8 cloves garlic, smashed
  • 4 bay leaves
  • 2 tsp fennel seeds
  • 2 Tbsp gluten-free plain flour
  • 1 cup red wine
  • 1L beef stock
  • ½ cup oyster sauce
  • 2 x 400g can diced tomatoes
  • sea salt flakes and freshly-ground black pepper
  • 400g can kidney beans
  • 4 cups baby spinach leaves
  • damper, to serve


Preparation time: 25 minutes
Cooking time: 4 hours
Serves: 4-8

1 Put the ghee in a large heavy-based saucepan set over a high heat then fry the beef pieces in batches until very well-browned. Set aside. Add the vegetables, garlic, bay leaves and fennel seeds and cook for 5 minutes. Add the flour and cook for 2 minutes.
2 Pour in the wine and simmer briefly, then return the beef and add the stock, oyster sauce and tomatoes. Season with salt and pepper, then simmer with the lid ajar for 3 hours, until the lamb is very tender.
3 Fold in the kidney beans and spinach, then serve with damper.
*Leave out damper for gluten free version.