eMom Recipe Wiki | Mom's Camping Beef Stew—America's Test Kitchen Style

Ingredients

• 2 to 2.5 pound chuck roast
• kosher salt
• 2 tbsp. oil (peanut, canola or other oil with a high smoke point)
• 1 white or yellow onion, diced
• 2 cloves garlic, minced or crushed
• 2 anchovy fillets, minced, or 1 tsp of fish sauce
• 2 sprigs rosemary, or 1 tsp. dried rosemary
• 2 tsp. ground cumin
• zest of one orange
• juice of above orange, plus enough store-bought to make 10 fluid oz. (1 1/4 c) orange juice
• 14 oz. of canned crushed tomatoes
• 2 tbsp. tomato puree
• 2 c. good quality beef or veal stock
• 4 Yukon gold potatoes, scrubbed or peeled, and cut into bite-sized chunks (1/2 inch to 1 inch chunks)
• 1 bunch carrots, peeled and roughly chunked
• 1 tbsp. mint, roughly chopped
• 1 tbsp. cilantro, roughly chopped (or just another tbsp of the mint)
• 1 ½ oz. (couple tablespoons) flaked almonds, toasted