Campfire Pork and Sauerkraut Stew

dutch1

I always love an opportunity to go outside and have a simple campfire meal on a brisk fall day! I made this while I was camping recently – I packed the ingredients in a cooler and then all that was left to do was build a fire, put everything in the pot, and wait for goodness! This is a hearty dish for a day after hiking or just a cool fall evening. I enjoyed making this over a campfire in a dutch oven, but you could easily make this on the stove over high heat. The flavors of this might seem strange together, but trust me, they blend together incredibly well to make a delicious one pot meal.

Serves 3 – 4 or two hungry hikers.

Ingredients

  • 2 pounds pork loin
  • oil for cooking
  • 2 russet potatoes
  • 2 carrots
  • 1 large onion
  • 1 can of sauerkraut (or, I used about 1 1/2 cups)
  • 12 oz. of lager style beer, nothing good
  • 1/2 cup brown sugar
  • 1 tsp Italian spice blend
  • salt and pepper to taste

Instructions

Place a large dutch oven on a grill over hot banked coals. Wash and dice your potatoes, carrots, and onions into bite size pieces. Add these to the dutch oven along with about 1 tbsp of oil. Stir occasionally, and let the vegetables cook until the potatoes are starting to get tender, about ten minutes.

Meanwhile, cut the meat into bite size pieces. When the veggies are starting to get soft, add the meat to the pot. Sprinkle it with about 1/2 tsp. of salt, and stir frequently until the meat is cooked all the way through. It will turn from pink to a whitish – brown. Use a knife or spatula to test the doneness of the insides.

Now, add the Italian spice, brown sugar, beer, and sauerkraut with all of its liquid. Bring the liquid to a boil and stir to incorporate the meat, vegetables, and sugar together. Cover the pot and let it simmer, stirring occasionally, for at least 30 minutes. Enjoy a beer while you wait, then uncover the pot and enjoy the stew by itself or with a good thick bread. Season to taste with additional salt and pepper.

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