Heading out to camp this weekend, and need something hot and delicious to feed the crew? We’ve got you covered with this delicious Beef Casserole, with Jess’s Italian Twist!
Into your camp oven, you’re going to toss the following ingredients:
– Diced Flank Steak (from @Our Cow, of course)
– Couple of beef stock cubes
– Diced onion
– Crushed Garlic
– Thyme
– Liquid beef stock
– A good splash of red wine
– Some tinned tomatoes (you can use diced or crushed)
Give it a good stir, pop the lid on, and place it on a bed of coals from your campfire, and add some extra coals to the lid.
Cook it for an hour (less, if you’ve got a smaller camp oven than we do), and then it’s time for the Italian Twist!
– In a separate bowl, mix together some ravioli, bacon mince (this is from Our Cow too, and it’s amazing!), and a couple of good handfuls of cheese.
– Give your casserole another good stir, then pour your cheesy ravioli mix on top, and spread it over the casserole to form a lid.
– Sprinkle on some extra cheese and some breadcrumbs for an extra crunch.
– Place your camp oven back on the coals, and put a good load of hot coals on the lid, to melt that cheese and make the breadcrumbs nice and crispy.
– Cook that for a further 15 minutes, so the cheese melts and that ravioli cooks through nicely, then it’s time to serve and enjoy!
Jump on to get more great recipes, and don’t forget to follow our adventures at