Here’s an easy, hearty meal for those fall camp-outs!
1 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
2 Tbsp. tomato paste
3 cups beef broth
2 large carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 leek, chopped
4 3 oz. packages beef jerky (in whatever flavor you prefer)
2 teaspoons dried sage
Salt & pepper to taste
1/4 cup chopped fresh parsley
Heat the butter in a large pan. Add the onions and celery and sauté until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two. Transfer the celery and onions to the slow cooker.
Add the beef broth, carrots, parsnips, leeks, beef jerky and spices to the slow cooker. Cover and cook on high for 4 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.