Camp Gluten-Free Stockpot

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Great for at home or on the campfire. If you’ve got an army to feed follow my recipe for a gluten-free alternative to the traditional stockpot.


Serves 8-10 people.

3l of stock (Masel brand is Gluten Free)
A good-sized onion
3-4 carrots
a dozen good-sized potatoes or a bag of small ones.
4 cloves of garlic
4 stalks of celery
salt + pepper
2kg of Beef
500g button mushrooms


Add the stock to the pot.
Cut the onion into large chunks and add to the pot.
Crush the cloves of garlic and finely slice before adding to the pot.
Peel and cut the carrots into decent-sized chunks.
Slice the celery into medium size chunks.
IF you have small potatoes you can pour them into the pot. Otherwise, cut your potatoes small enough
so that they will cook at about the same time as everything else.
Put in a pinch of salt and pepper
Cut the beef into good-sized cubes and add to the pot.
Lastly cut the mushrooms in half and add them to the pot.
Put all this on the campfire or stove and cook for about 40mins or until the potatoes are soft.
Serve on its own or with a side of roasted corn or garlic bread.

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