As the weather begins to cool, many state park goers will begin to trade the outdoor campsite for a cozy cabin on their overnight stays. Does this sound like you? If so, you could surely use a few delicious and hearty cabin recipes to warm your fellow parkmates and fill all the bellies in the cabin. These 3 cabin recipes are as easy as they are tasty, meaning you can spend more time enjoying nature at your woodland getaway, and less time slaving over the stove. Bonus: these dishes will fill your cabin with mouthwateringly-amazing aromas while they cook. Without further ado, our top 3 cabin recipes:
Perfect Pot Roast
Adapted from The Pioneer Woman
- 1 whole (3-5 lbs) chuck roast
- 2 tablespoons olive oil
- 2 whole onions
- 6-8 whole carrots
- Salt and pepper, to taste
- 1 cup red wine (optional, you can use beef broth instead)
- 2 – 3 cups beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
- Choose a nicely marbled piece of meat. Generously salt and pepper your chuck roast.
- Heat a large pot or Dutch oven over medium-high heat. Then add 2-3 tablespoons of olive oil.
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. When the oil in the pot is very hot, add the onions, browning them on one side and then the other. Remove them to a plate.
- Throw the carrots in the same hot pan. Toss them around until slightly browned (about 1 min).
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk.
- When the bottom of the pan is deglazed, place the roast back into the pan. Add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on and roast at 275F for 3 hours for a 3-lb. roast, or 4 hours for a 4-5 lb. roast.
TIP: Serve with mashed potatoes!
Old Fashioned Beef Stew
Courtesy of John Mitzewich on About.com
- 3 lbs boneless chuck roast, cut into 2-inch pieces
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tbsp freshly ground pepper
- 2 yellow onions, cut into 1-inch chunks
- 1/4 cup flour
- 3 cloves garlic, minced
- 1 cup red wine
- 3 cups beef broth
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp dried thyme
- 4 carrots, peeled, cut into 1-inch slices
- 2 stalks celery, cut into 1-inch slices
- 3 large russet potatoes, peeled and cut in eighths
- fresh parsley to garnish (optional)
- On medium-high heat, add the vegetable oil to a large heavy pot that has a tight fitting lid.
- When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
- Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer wine for 5 minutes, then add the broth, bay leaves, thyme, rosemary, and the beef.
- Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
- Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
Adapted from AllRecipes.com
- 1 onion, chopped
- 5 cloves crushed garlic
- 1 stalk celery, chopped
- 1 tablespoon olive oil
- 8 oz. ground meat or textured vegetable protein
- 4 (16 oz) cans chili beans
- 1 (14.5 oz) can stewed tomatoes
- 4 cups water
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- Salt and pepper, to taste
- In a large saucepan sauté onion, garlic, celery and olive oil until onions are soft.
- Add to saucepan textured ground meat or vegetable protein, chili beans, tomatoes, water, sugar, salt and pepper, and chili powder. Stir occasionally, let simmer for 30 minutes.
What are your favorite cabin recipes to make on a cool night in the woods? Share them below in the comments!