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RV Cooking and Camping Recipes



Article courtesy of Woodall's Cooking on the Road with Celebrity Chef's

Black Bean ChiliDonn's Motorcoach Stew

Ingredients
1 lb. beef stew meat, trimmed and cut into 1-inch cubes
1 ½ lbs lamb stew meat, trimmed and cut into 1 –inch cubes
Flour for dredging
½ lb. sausage of choice, cut into bite size pieces
3 cups unpeeled, cubed new potatoes
1 large onion, cut into large chunks
2 cups diced carrots
One 28 oz. can diced tomatoes
One 14 oz. can beef broth
1 cup Chappellet red wine
¼ cup Herbes de Provence
½ teaspoon ground cinnamon
Dash of Tabasco sauce
1 teaspoon Lawry's or other seasoned salt
1 to 3 garlic cloves, crushed (optional)
2 bay leaves
2 cups mushrooms, trimmed and quartered
Freshly ground pepper to taste

Dust the beef and lamb pieces with a little flour.
Place the meat pieces along with the sausage, potatoes, onion, carrots, tomatoes, beef broth, red wine, Herbes de Provence, cinnamon, Tabasco, seasoned salt, garlic and bay leaves in crock pot or other slow cooker. Set the timer to low and cook for about 7 hours.

Add the mushrooms to the pot and stir to combine. Cover the pot and cook for another 2 hours.