Relaxing in a lawn chair with a clear Colorado river running past me, a warm campfire to my side, a good book in one hand and a fishing pole in the other, builds an appetite!
During our 5-week roaming period through southwestern Colorado, we done a few things that we typically don’t do:
- We stayed in an RV park, when we typically stay anywhere but!
- We relaxed when we typically don’t!
- We read a few books when we typically only wish we had time to!
- And we fished until well past dark!
Among the tall, aged cottonwood trees and the Conejos river flowing through the park made fishing part of each day and with plenty of Brown trout jumping on my line, we wanted a change of pace for dinner one evening. So, we threw some stew in the Dutch oven while we continued casting our hooks to build our dinner for the following day.
1 ½ lb stew meat
½ C flour
2 T Olive oil
Salt and pepper, to taste
1 onion, chopped
4 carrots, sliced
1 lb potatoes
1 can diced tomatoes
1 can spicy V8
32 oz beef broth
1 can tomato paste
2 poblano peppers, grilled, skinned, seeded and chopped
3 sprigs of thyme
- Because the outside temperature was about 40 degrees and what I call, Colorado cold! We prepared about 50 coals while building our rock ring.
- Once we built the rock ring, we placed 25 coals in the diameter of the Dutch oven. Placed the Dutch oven on the coals and heated the oil.
- We then seasoned the flour with salt and pepper before tossing the meat in the flour mixture. Then browned the meat in the hot oil.
- While preparing the stew, we cooked the poblanos on the grill, rotating until the skin was blistering. About 20 minutes. Once blistered, we placed them in a container and sealed it tightly. After 15 minutes, we removed the skins, discarded the seeds and stems and chopped.
- Once the meat was close to being browned, we added the onion and gently stirred for a few minutes. Then added the carrots, potatoes, broth, diced tomatoes and V8 juice. Once those ingredients were stirred together, we covered and placed the rest of the coals on the lid.
- We let this cook about 60 minutes, stirring occasionally.
- To finish up, we mixed in the poblanos, tomato paste and placed the thyme on top, covered and cooked for 15 more minutes.
- Finally, we removed the thyme sprigs, stirred and served.
A satisfying end to a peaceful day!