Camp Stew

2-3 lb. boneless chuck roast
1/2 c. flour
1 tsp. salt
1 tsp. pepper
1/4 c. olive oil
1 large onion, diced
1 head garlic, minced
1 quart hot water
2 packets brown gravy mix
1 packet mushroom gravy mix
2 bay leaves
1 tsp. thyme
1 tsp. sugar
2 Tbsp. worcestershire sauce
1/2 tsp. paprika
1/2 tsp. tabasco
5 carrots, peeled and sliced
4 stalks celery
6 medium potatoes, diced
1 lb. bag frozen corn
1 lb. bag frozen petite peas
1 lb. bag frozen green beans
15 oz. can kidney beans

Trim fat from meat and cut into 1" cubes. In a medium bowl, combine flour, salt, and pepper and stir to mix. Add meat and mix until well coated. Heat 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and keep cooking until onions are soft and translucent. Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, Tobasco, and paprika. Stir to mix completely. Bring to a boil then add carrots and celery. Return to a boil and let cook 15 minutes. Stir in remaining ingredients and bring to a boil. Cover dutch oven and reduce briquettes on bottom to 12 and add 6 to the lid. Simmer 30-45 more minutes or until all veggies are soft. Serves: 15-20

Note: We did not add the corn, peas, green beans or kidney beans b/c we were in a hurry to get it cooking! It was still delicious. So even if you don't have all these ingredients, the base soup is excellent, so just thrown in whatever you've got. (I like recipes like that) You could easily do this in a crock pot on a cool autumn or winter day.