Trangia Cooking, Beef Stew & Dumplings
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- Опубліковано 10 жов 2021
- This recipe was cooked on a Trangia 27, using the frying pan & 1 of the pots. It is quite a long cook, and you should budget on using 2-3 burners of fuel. My Trangia 27 kit is the non stick version,
if you are not using non stick, take extra care to ensure the stew does not catch on the bottom of the pot.
I find Trangia cooking quite therapeutic, I am looking forward to seeing what else I can rustle up!
Ingredients for the Stew:
200g Beef, cut into 1 inch chunks. Braising steak is a good choice.
50g Plain flour
50g Tomato puree
100g Bacon Lardons
Beef stock cube / pot
Olive Oil
1 medium Onion
2 cloves of garlic
1 large carrot
1 small leek
100g Mushrooms
Bay Leaf
Thyme
100 - 250ml Red Wine
Ingredients for the Dumplings:
25g Atora Suet
50g Self Raising Flour
Water
Method:
1. Start by preparing all of the ingredients. I find it easier to chop up all the vegetables at home before I head out, they can easily be organised in ziplock bags. You will need to dice the onion, and chop the carrots, leek and mushrooms.
2. Coat the beef chunks in flour, I like to season the flour, but this is personal preference.
3. Add some olive oil to the trangia frying pan, and set the trangia burner to full heat. Wait for the pan to get nice and hot then add the floured beef. Cook the beef, turning fairly frequently, until you have a nice crust all over.
4. When the beef is sufficiently sealed, transfer it to another pot, and cover with foil. Do not worry about cleaning the frying pan.
5. Add some more oil to the pan, and add the onions. Cook the onions until they are slightly translucent, or slightly brown, whichever comes first. If the onions are cooking too fast then add the simmer ring to your trangia burner.
6. When the onions are looking almost cooked, add the garlic. I am using garlic paste for the convenience, but feel free to use fresh garlic.
7. Cook the garlic through for 30 seconds to a minute, then add the bacon lardons. Cook through until the bacon is going golden.
8. When the bacon looks sufficiently cooked, deglaze the pan. I am using red wine, you could also use beer, or just stock if you do not want to use alcohol. Stir the liquid fairly vigorously to lift the crust off the bottom of the pan.
Add more liquid if required, and you should end up with the beginnings of a stock base.
9. Next add the tomato puree and stir through. If the sauce becomes too thick, just add some more liquid.
10. Return the pot with the beef in it to the stove, and then add the stock base. Fill the pot with water. If you are using beer, then now is the time to add the rest of the can. It does not matter how much liquid you add at this step, as long as the pot is full
Give everything a stir, then add the beef stock, stir through, let the stew come to the boil, then add the simmer ring at about 50% closed to the burner. Leave the stew to simmer for 30 minutes.
11. After 30 minutes has passed, add the carrots, Bay leaf and Thyme and leave simmering for another 30 minutes Then add the mushrooms and Leeks, and wait for another 30-60 minutes of simmering.
12. Mix the suet and flour together with a little water, a zip lock is great for this when you are not in the kitchen. Add the water sdparingly as you do not want thhe mix to be too wet.
13. Form the dough into 2 balls, then rest them on top of the stew. Cover with foil, and leave for 30 minutes.
14. Serve and enjoy!
I am really enjoying Trangia Cooking, and I am hoping to release more Trangia recipes, as I am sure the stove is going to get a lot of use this winter!
If you would like to watch the video where I cooked this stew out on the moors, you can find it here : • Trangia Cooking, Beef ...
A tip for everybody. Oil and a small amout of sugar mixed with your onion caramelises it quickly. The best fried onion ever. Don't overcook. You're welcome. Cheers from North Queensland 🌴
That's a great approach! I'm glad you find my filming and cooking techniques helpful. You're welcome, and happy to share!
Looks like a winner! 🤤🤤🤤
That looks excellent, mate. I enjoyed the video.
Awesome! Love this! Thanks for sharing! Great content and instruction!
My trangia is now out of the boat and cooking this tonight. Lovely 👌
Looks very tasty !!! Thanks for this. atb
Great vid! Thanks for posting. Made a similar "stew" using inexpensive beef (stew meat) but curry cube instead of a beef cube along with a pot of rice (Trangia 25). It was more food than two people could eat. And very tasty.
Thanks Chris, got to love a beef curry! I am out on a camp this weekend and I am thinking of doing a rendang curry. I have a few moe of these vids filmed, just not got round to editing them yet. Thanks for watching and taking the time to comment, really appreciate it! Ryan
Thanks Ian going to try your reserpy big thanks nice one
Look this Video make my mouth watering.😋
Looks delicious, thanks for the video
You are very welcome, thanks for the comment!
Good to hear good sense. Cooking on site can be satisfying but prep at home makes so much sense when it is a complex meal. Full marks for good sense. Even cheap freezer bags will do soloing as they are away from stuff that might puncture them.
Trangia heat can be fierce and I've found that veg oil can work a little better as it takes heat better.
Good day to you.
I am a senior rider on HONDA Cross Cub from Japan.
Enjoying touring ,camping and video uploading.
This is so nice Trangia cooking video
Awesome!!
Thank you so much for sharing!!
Have a nice day my friend!!
Top recipe mate, love the Trangia my favourite.
Thanks Jim, I will have a few more of these coming out over the coming weeks :)
That looks really nice ,real hearty food .
Thanks Doug, it certainly is! I have a few more of these filmed, just need to edit them together so they should be up in a week or two. Many thanks for watching and taking the time to comment. ATB, Ryan
Looks like a great meal. Thank you for sharing and wishing you a wonderful day. Take care and catch you on the next one.
Thanks :)
Sounds absolutely delicious! Seems like having a spare Trangia Burner might be a good idea so you can keep cooking between refills. 👍
That's what I do when cooking something like a curry or stew.
That looks delicious.
Thanks! It did taste pretty good :)
That looks very good, I’ll give that a go for sure
Thanks!
Cheers - your field cooking is quite impressive and this looks like a perfect dish for autumn days where you set up the camp early because darkness is falling! I have never tried to cook anything close to this on my hiking trips through the years, but I think I should:) Greetings from Norway!
Thanks! Yeah it was really good, but, just took a long time. So perfect for Autumn as you say when you are stuck in the tent for longer, :)
I would give it a go, its quite relaxing to cook a longer recipe, and I find that the anticipation makes it taste better! Thanks for watching and taking the time to comment, it is very much appreciated
Great. Well done⭐🥐💪
That look absolutely delicious ☺️😋
Thanks, and thank you for watching!
Thank you for showing us this way to use the smaller trangia 27 for frying and slow cooking ingredients. Clear and concise instructions and lots of nice visual shots of the method and cooking the meat i,e de glazing etc. Also the beef stew looked very nice with the amazing plump dumplings. I will try this next time I'm out on the hill . T
Thanks! Sorry for the late reply, I have been on a bit of a youtube Hiatus.
Nice bud! Good show
Thanks for watching, glad you liked it :)
Great vid, I've cooked a stew over fire in a Dutch oven, but never on my Trangia. Might have to give this a go ne camp wildcamp. ATB
Nice video 😊I’m cooking with my storm cooker,so this video is really helpful!l subscribed 👍✨
Glad you found it useful!
Very nice and like 15
Thank you :)
Sounds really good. Currently in the hospital, however if I ever get out of here I plan to try it out myself!
Sorrry for the late reply, thanks for the comment and I hope you are feeling better now!
Meht I love this vid! Bet it tastes as good as it looks, I'd love to try it.
Only concern I have is that in the winter, while spending more time in the tent this might cause too much condensation if cooked in the vestibule. Still, looks amazing and you narrated very well bud. Nice one
Thanks Daniel. Yeah it would cause a fair bit if the vestibule was all closed up, but when cooking in the vestibule you would have it open / half zipped anyway to vent the fumes, so hopefully that would balance it out. I was lucky when I cooked this one as there was no rain so I had the porch open.
How do you manage the "simmer for another 30 to 45 minutes" steps with an alcohol stove that burns for 25 minutes max? I mean I assume you had to let it burn out, cool down, refill it, relight it, and continue but it would be nice if you're doing videos like this that you incorporate that aspect of the process. Recipe looks pretty tasty though! Thanks for the video!
I'm going to guess they have a second burner they can swap in when the other is empty. If that runs out too, the first would have cooled down and be refilled again. That would be my guess otherwise I don't know.
I know some people will for example boil water, add the pasta and turn off the heat. Cover the pan for 10 mins which will cook the pasta 95%. Then relight the burner and bring it back to the boil. Saves a huge amount of fuel. Maybe that's what they did too ?
Hi, sorry for the late reply. generally, a fuel stove like this will burn for 25-30 mins as you say, but, this is with no simmer ring on. When you add the simmer ring and choke it down a lot, then your fuel will go a lot further. Glad you enjoyed the video, and thanks for commenting!
Hi, sorry for late reply. It was simmering at this point, the more you close the simmer ring off, the longer your fuel lasts.
Thank you for sharing Ryan, I've struggled with beef in the past and tend to use chicken, especially if I'm going for relatively quick. One question, if you don't mind, do you change meth pots in the Trangia set up or do you just top up as soon as it's empty ?? I tend to used the meths pots without the Trangia set up (still my all time favourite system though) and go with stands but take a couple of 'pots' and never top up a 'hot' pot, just swap them. I'll use them both for some things like pasta and the sauce when I know the timings won't conflict but for that long cook... I guess that's my question. Cheers.
Hiya, sorry for the late reply. I just top them up. Generally let it cool for a minute or two after running out. I use biofuel and not meths if that makes any difference
Looks great and must taste amazing. Seems a long cooking time though. How many fuel refills does this take?
2 refills if I recall correctly, yes it definitely is a long one, but when it gets dark at 4pm and you have not a lot else to do in the tent I found it quite relaxing to spend a couple of hours cooking. Thanks for watching and commenting!
Thanks for the video. Roughly how mls. of alcohols would you need to use for something like this?
Sorry for the late reply, if I remember correctly I had to refill twice.
Looks amazing! How many times did you have to refuel?
37 times and 3 hours later boil in the bag for me😅
Hi, if I recall correctly, had to refuel 2 times.
as for me i have 4 stoves all the time
Nice. How much alcohol did you use though because I can't get my stove to burn for more than about 15 mins
Hi Tony, if I remember correctly, when I cooked it out on a camp i used about 2.5 burners of fuel. probably 1 burner on full power, then the rest on a low simmer. Are you using meths or bio ethanol?
@@ryanrunningwild great thanks I'm probably just not putting enough in and I really want to get to grips with it. Using
Ethanol from go outdoors. What's the best fuel in your opinion please. Regards Tony
@@tonyubr when you first fill it up, leave it for a minute or so as the burner will drawn fuel into the sides, you can then add more fuel in :)
I prefer Bio Ethanol, as it does not smell like meths does, and does not produce as much soot
How many times did you have you refil ?
twice :) Thanks for watching
Is the thumbnail a spelling error?
Haha! yes it is, you are the first person to notice ( Including myself, and I made the damn thing ) thank you for pointing it out, and sorry for my late reply, have been on a break from youtube
No way I would want to be cooking for an hour at camp. I'd rather make it at home and bring along in a vacuum sealed bag. Yeah, you could cook the dumplings when reheating, or cook separately at home and pop in as you reheat.
You do all that on one lot of fuel?
3 burners iirc
For f*ck sake ... Trangia stoves are used 99% by campers. A 2 or 3 hour cook time for a meal is a bit extreme, don't you think? 🤣
Depends how you like to camp I guess, When I did this the nights were getting a lot longer, so I was spending a lot more time in the tent, which lent itself to a longer cook. Thanks for watching!
Those carrots are hella too big
Thanks for watching!
YOUR CHEATING GET OUTSIDE RYAN