This stew of beef jerky, tomatoes, potatoes, and other vegetables is completely made with dehydrated ingredients, except for the optional fresh carrot. The stew is served over cooked rice. Dried foods are light and easier to carry so, this is a perfect recipe for hikers or campers.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 4 cups water
- 1 cup dried tomato pieces (about 20 slices)
- 1 cup beef jerky pieces (in 1/2-inch chunks)
- 1 cup dried peeled potato slices
- 1 Tablespoon dried bell pepper pieces
- 1 Tablespoon dried onion pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried garlic
- Salt and pepper to taste
- 1 fresh carrot, sliced (optional)
- 1 cup cooked and dried short-grain rice
Preparation:
In a large saucepan, combine 3 cups of the water, tomatoes, beef jerky, potatoes, bell pepper, onion, basil, oregano, garlic, salt, and pepper. Let sit for 30 minutes to rehydrate.
Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes.
Serve hot stew over cooked rice.
Yield: 2 to 4 servings
Recipe Source: Mary Bell's Complete Dehydrator Cookbook by Mary Bell (William Morrow)
Reprinted with permission.
Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes.
Serve hot stew over cooked rice.
Yield: 2 to 4 servings
Recipe Source: Mary Bell's Complete Dehydrator Cookbook by Mary Bell (William Morrow)
Reprinted with permission.
