Sparkle Kitchen: Canal Boat Campfire Stew Packets
In the Fifty story “New York: All Have Our Part,” Biddy is the twin daughter of two Northern Irish immigrants who came to America and were met with immediate prejudice and racism. They persevered to eventually own and run their own Erie Canal “packet boat,” but then became prejudiced and racist in their own way, against Italians, Chinese, and Jewish people.
When an interesting passenger named Sam boards their boat, Biddy is concerned that her father will put him off because of his heritage. But when Sam helps save the boat from a near disaster, Biddy's father learns that he and Sam have a lot in common. By the time they reach the end of the trip, the two part as friends.
This week's recipe is a summer-y spin on the Irish stew Biddy helps her mother make for their passengers.
While traditional Irish stew is very heavy on meat and potatoes, these campfire stew “packets” incorporate some beautiful summer produce to make a less heavy—but still quite hearty—meal.
Stew packets are time-honored campfire fare, and for good reason. Not only are they easy to clean up, they taste so much better when cooked over a fire. They're also easy to put together for a crowd, and you can customize each packet if you have picky eaters. (And write names on the outside of the foil to avoid mixing up who gets which packet.)
Whether you're enjoying these with old friends or making new ones, nothing beats the connection of sharing a simple meal outside over a fire.
Canal Boat Campfire Stew Packets (serves about 8)
Ingredients
3 small summer squash
2-3 bell peppers
2 pounds potatoes
1 red onion
2 pints cherry tomatoes
1 pound ground beef
1 pound ground sausage
olive oil
salt and pepper
garlic powder
Directions
These packets are best cooked over a hot grill or campfire that's been allowed to burn down to hot coals, so begin by getting your fire started.
Next, cut the squash, bell peppers, and potatoes into about 1 inch chunks, and slice the onion into thick half moons.
Then, working on a cutting board or baking sheet, spread out a layer of aluminum foil. On one side of the foil, layer in a bit of each of the vegetables—some squash, peppers, potatoes, a few onion slices, a small handful of cherry tomatoes—then put a golf ball sized hunk each of ground beef and sausage on top. Drizzle the mixture with a teaspoon or two of olive oil, then season with salt, pepper, and a dash of garlic powder.
Fold the aluminum foil over the mixture to make a packet and seal the ends tightly. While it isn't always necessary, if you're working with thinner foil, it's a good idea to double wrap the packet. You definitely don't want your stew to end up falling into the campfire!
When your fire is ready, put the packets on a grate above it. Depending on the warmth of your fire, these can take 20-30 minutes to cook, so your best bet is to carefully unwrap one packet just a bit to check the meat for doneness as soon as you notice the packets starting to steam. As long as the meat is cooked, the veggies will be, too.
When your packets are done, pop them onto a plate and carefully unwrap them. Use a fork to mix the meat into the veggies, and dig in right around the campfire.
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About the Author
Meryl Carver-Allmond
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.
