Steps to Make Tin Lined Copper Pans Safe

Tin Foil Stew

Copper cookware tends to be lined with tin, which is also more nonstick than stainless steel.

Recipe Summary Tin Foil Stew

This recipe is great when camping, or at home. I used to make this with my Boy Scout troop. The recipe is for one serving, so adjust accordingly.

Ingredients | Tin Lined Copper Pans Safe

6 ounces blade roast, trimmed and cut into 1 inch cubes

1 potato, cubed

2 carrots, sliced

1 onion, chopped

1 clove crushed garlic

1 pinch salt

1 pinch ground black pepper

1 tablespoon butter

1 tablespoon water

Directions

On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.

Roll edges of tin foil together and seal tightly.

Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.

Info | Tin Lined Copper Pans Safe

prep: 10 mins cook: 1 hr total: 1 hr 10 mins Servings: 1 Yield: 1 serving

TAG : Tin Foil Stew

Soups, Stews and Chili Recipes, Stews, Beef,