1 standing rib roast (choose size according to number of campers and money) 1-2 tsp oil 3-4 good-sized russet potatoes (peeled and quartered) 6 carrots: 4 scraped and quartered, 1 chopped...may substitute baby carrots 5 onions: 4 quartered, 1 chopped 6 ribs of celery: 4 cut large, 2 chopped 1 fist of garlic (chopped) Beef stock: enough to cover salt and pepper to taste
In a large, heated and oiled dutch oven in hot fire, combine oil, chopped onions, chopped carrots and chopped celery. Cook until soft and translucent. Add potatoes. Cook about 10-15 minutes (you want the potatoes soft). Add garlic, cook until garlic is soft.
Lay roast down on top of the vegetables and cover for 5 minutes (keep a close eye on it). Remove oven from fire and place on 10-15 coals (bottom). Add stock, cover with lid and place 10-15 coals on top.
Cook slowly, turning oven and lid 1/4 turn every 15 minutes, until camp smells like a steak house.
Remove coals from lid, remove roast. Allow roast to rest. Return oven to hot fire and heat, uncovered, until reduced by half (about an hour or so). The potatoes should have disintegrated by now, thickening the stock. If you want it thicker, you can add a slurry to the stew.
When the stock reaches desired consistency, slice roast between bones to give individual steaks, and return to dutch oven. Cover oven, and reduce to low-medium heat (10 on top, 10 on bottom), turning as before.
Only cook for another 10-15 minutes, making sure the stew doesn't scorch. When finished, serve in bowls with crusty bread.
