Vegetable Beef Stew

Shared by Tuscon Damselfly of Tuscon, AZ

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.

Serves 2:

Ingredients:

  • ½ Cup Dehydrated Shredded Beef
  • ½ Cup Dehydrated Vegetables
  • 1 Tbsp Powdered Dried Mushrooms (powdered in your blender)
  • 1 Tbsp Tomato Powder
  • 1 Tbsp Beef Bouillon Powder
  • 2 Ounces Rice Noodles

At Home:

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.

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