PORT WINE CASSEROLE WITH DUMPLINGS

Category Camp Oven Cooking

Author:Brad Lumb

PORT WINE CASSEROLE WITH DUMPLINGS

PORT WINE CASSEROLE WITH DUMPLINGS image

Ingredients

  • 1kg cubed beef (stewing or chuck steak is fine as cooking on the Ozpig makes all cuts of meat tender)
  • 2 diced onions
  • 2 sliced carrots
  • 1 packet frozen peas and corn
  • 1 cup beef stock
  • 2 cups Port wine
  • 2 tablespoons tomato paste
  • Couple glugs worcestershire sauce
  • 1/2 cup flour
  • salt and pepper
  • 2 cloves garlic
  • 2 diced potatoes skin left on
  • Sliced button mushrooms ( optional)
  • 2 tablespoons olive oil

Directions

  1. Place camp oven on hot Ozpig fire with olive oil and add beef and cook until browned.
  2. When browned remove meat from pan and set aside on Ozpig warming plate.
  3. Fry diced onion and garlic in camp oven until onion is clear.
  4. Add port wine and simmer for a couple of minutes with camp oven lid off.
  5. Return meat to camp oven along with carrots, frozen veggies, beef stock, tomato paste, worcestershire sauce and mushrooms.
  6. Check occasionally and add more stock if needed.
  7. (do not work dough too much or dumplings will lose it's light texture). Then gently drop dumplings into casserole so they sit halfway submerged.
  8. Place lid back on camp oven and simmer for a further 20 - 30 minutes or until dumplings are cooked through to the centre (test with a skewer).
  9. Serve with hot rice.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.