1 tablespoon oil
1kg beef stew meat, cut into chunks
1 onion, cut into chunks
3 cloves minced garlic
salt and pepper, to taste
3 tablespoons tomato paste
2 tablespoons all-purpose flour
300ml beef stock
water, as needed
6 small potatoes, cut into chunks
3 carrots, cut into chunks
Heat the oil in a camp oven. Add the beef and cook until brown on all sides, 10 to 15 minutes.
Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Season well with salt and pepper and stir in the tomato paste, to coat.
Sprinkle the flour over the beef mixture and toss to coat, making sure the flour is well absorbed. Slowly stir in the beef broth. Add enough water so the liquid level comes about 1 inch above the meat.
Cover and cook for about 1 hour, until the beef is almost tender.
Stir in the potatoes and carrots and continue to cook until tender, about 20 minutes. Season to taste with additional salt and pepper before serving.