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Dehydrated Beef Stew Backpacking Meal - A Hearty, Packable Trail Dinner

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • Beef: 1.5 pounds lean beef (sirloin or round), trimmed of fat and cut into small 1/2-inch cubes
  • Vegetables: 1 cup carrots (diced small), 1 cup celery (diced), 1 cup onions (diced), 1 cup potatoes (peeled, diced small), 1/2 cup peas (optional)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon tomato paste
  • Liquid and base: 4 cups low-sodium beef broth, 1/2 cup water (as needed)
  • Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 bay leaves, 1 teaspoon smoked paprika, 1–2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Thickener: 2 tablespoons cornstarch or arrowroot mixed with 3 tablespoons cold water (slurry)
  • Oil: 1 tablespoon olive oil or avocado oil (use minimal oil for better dehydration)
  • Optional add-ins: 1/2 cup cooked barley or small pasta (like ditalini), 1/2 cup mushrooms (diced small)
  • Equipment: Large pot or Dutch oven, dehydrator with solid liners or parchment, sheet pans if using an oven, zip-top freezer bags or vacuum sealer, permanent marker

Instructions

  • Prep the beef lean and small: Trim all visible fat. Cut into 1/2-inch cubes so they dehydrate and rehydrate quickly. Pat dry with paper towels for better browning.
  • Sear for flavor: Heat a pot over medium-high. Add a light film of oil. Brown the beef in batches without crowding. Season with salt and pepper. Remove to a plate.
  • Build the base: In the same pot, add onions, carrots, and celery. Sauté 5–6 minutes until softened and lightly browned. Stir in garlic and tomato paste for 1 minute.
  • Simmer the stew: Return beef to pot. Add broth, herbs, smoked paprika, and bay leaves. Bring to a gentle simmer and cook 30–40 minutes until beef is tender.
  • Add potatoes and quick-cook veg: Stir in potatoes (and mushrooms, if using). Simmer 12–15 minutes until just tender. Add peas in the last 3 minutes. Remove bay leaves.
  • Thicken slightly: Stir in the cornstarch slurry and simmer 2–3 minutes until the stew is lightly thickened. Do not make it gluey; a light body helps it dry evenly.
  • Cool completely: Spread the stew in shallow pans to cool quickly to room temp, then refrigerate until chilled. Cold stew dehydrates more evenly and safely.
  • Dehydrate: Spread the stew in thin, even layers (no more than 1/4 inch) on dehydrator trays lined with solid sheets. Set to 145–155°F (63–68°C). Dry 8–12 hours, rotating trays as needed, until the stew is dry, brittle, and no pockets of moisture remain. Beef should be hard and veggies crisp.
  • Optional oven method: Use parchment-lined sheet pans at the lowest oven setting (ideally 170°F/77°C) with the door cracked slightly. Stir occasionally. Times vary; watch closely to avoid scorching.
  • Condition the batch: Once fully dry and cooled, place the dried stew in a large jar or bag for 24 hours at room temp, shaking once or twice. If condensation appears, return to the dehydrator.
  • Portion and pack: Divide into single servings of about 1 to 1.5 cups dried mix (roughly 120–180 g). Label with date and rehydration instructions: “Add boiling water 1:1.25 to 1:1.5 by volume, soak 10–15 min.” Vacuum seal for longest shelf life.