Classic Vegetable Beef Stew prepared on the trail by adding boiling water to the ingredients in a cook-in bag. Rice noodles are gluten-free.
Cook pot roast or stew beef, then shred and dehydrate. I use shredded meat because it takes less time to rehydrate. Same for powdered mushrooms.
Pack ingredients in a large cook-in bag and seal. I buy my bags from Packit Gourmet.
On the Trail:
Add 1½ cups - 2 cups boiling water to bag. Stir, reseal and wait 15-20 minutes. It may need more time, depending on size of vegetables and meat shreds.
View Tuscon Damselfly's Gluten-Free Chili Recipe.
Return to Best Backpacking Recipes.
Buy one book, get $5 off each additional book.