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Ingredients

1 pound bacon, diced 2 large onions, chopped 3 tablespoons crushed garlic 2 pounds cubed beef stew meat 6 (12 fluid ounce) cans or bottles brown ale (such as Newcastle® Brown Ale), or as needed ¼ cup Worcestershire sauce 2 bay leaves salt and ground black pepper to taste 2 pounds fingerling potatoes 1 pound baby carrots 1 cup diced green bell pepper

Nutrition Info

407.4 calories carbohydrate: 21 g cholesterol: 57.3 mg fat: 23.9 g fiber: 2.6 g protein: 16.3 g saturatedFat: 8.7 g servingSize: - sodium: 335.6 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Place bacon in a Dutch oven or large pot, cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir onions and garlic into bacon and cook until onions are translucent, 5 to 10 minutes. Add beef, cook and stir until beef is thoroughly browned, 5 to 10 minutes.
Pour enough beer over beef mixture to almost fill the Dutch oven, add Worcestershire sauce, bay leaves, salt, and pepper. Cover Dutch oven and bring to a boil, reduce heat and simmer, adding more beer as needed, until beef is almost tender, about 2 hours. Add potatoes, carrots, green bell pepper, and enough beer to cover, simmer until potatoes are tender, 15 to 20 minutes.

16 servings

I found this recipe while searching for camping recipes.