Tin Foil Stew

Ingredients

• 6 ounces blade roast, trimmed and cut into 1 inch cubes
• 1 potato, cubed
• 2 carrots, sliced
• 1 onion, chopped
• 1 clove crushed garlic
• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon butter
• 1 tablespoon water

Directions

On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.

Roll edges of tin foil together and seal tightly.

Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.