Short Rib Stew - Campfire Short Rib Stew

• 1/4 cup (60 ml) olive oil
• 5 garlic cloves, chopped
• 4 lbs (1.8 kg). short ribs, chunky cut for stew boneless or with the bone
• 6 large carrots, chunky cut
• 5 good sized potatoes, chunky cut
• 4 parsnips, cut chunky
• 15 brussel sprouts
• 2 good sized onions, chunky cut
• coarse ground pepper and salt, to taste (use generously)
• 5 bay leaves
• 2 cans beer (We like Coors, use what you like)
• dumplings, optional

1. In a larger cast iron dutch oven, brown the short ribs and the garlic in the olive oil.
2. Add two cans of beer to the meat after it is browned well.
3. Add all the vegetables and mix lightly.
4. Cover the dutch oven and place on a good fairly hot heat, and cover the top of the dutch oven with your charcoal too, so it heats from the top and the bottom.
5. Cook for 2 hours.
6. Remove the charcoal from the lid and just prior to serving, make BISQUICK brand or your favorite homemade dumpling recipe and drop them onto the top of the stew pot and let them steam for about 5-7 minutes until light and fluffy.
7. Serve and enjoy!

olive oil, garlic, short ribs, carrots, potatoes, parsnips, brussel sprouts, onions, ground pepper, bay leaves, coors

Taken from online-cookbook.com/goto/cook/rpage/000EEF (may not work)