Camping: Hunter's Stew

Every summer, like clockwork, we packed up & headed out to the Ouachita National Forest. We swapped out our back yard for the Little Missouri River, traded in our cozy beds for sleeping bags & sparked our citronella candles. There was one thing that never changed though - our food! Over the crackling campfire, my dad always found ways to make meals interesting. S'mores & hot dogs of course popped up on the menu, but my favorite camp-food was Hunter's Stew. More like an abbreviated meatloaf, we always kicked off our trip with this meaty "stew." I'm sure my dad had an elaborate story tacked to this meal, but it has since slipped my mind. All I can remember is how juicy & delicious it was. So, to celebrate Ray's first official camping trip (one weekend in Marfa doesn't quite count) I knew just the thing. 

Hunter's Stew, for 4

2 lbs. ground chuck

2 carrots, sliced

1 bulb fennel, sliced

1 medium gold potato, sliced

2 cloves garlic, minced

1 leek, sliced

2 tbsp. olive oil

salt & pepper to taste

Salt & pepper the ground beef. Fold in the garlic. Form four patties. In a large square of foil, make a bed of potatoes & fennel then place a patty on top. Top the patty with leeks & carrots. Salt & pepper once more to taste. Drizzle with olive oil.

Wrap tightly & toss in the fire (nestled along the coals) for about 35 minutes turning ever 7 - 10 minutes or so. If you're making this dish at home, bake in a 375F oven until the beef is cooked through (about 15 - 20 minutes). Garnish with ketchup if you like.