|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – January 2009
Don't settle for a hunk of ice-hard jerky when the mercury plummets. A hard day of winter hiking or snowshoeing should be followed with a piping-hot stew.
DOUBLE ONION & POTATO STEW
A crispy, cheesy garnish tops this winter comfort dish.
4 cups water
2 tablespoons cornstarch
1 cup dried potatoes
4 beef bouillon cubes
1/4 teaspoon thyme
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 medium onion
Salt and pepper to taste
3/4 cup shredded Parmesan cheese
1/2 cup French fried onions (such as French's)
Place potatoes, bouillon cubes, and thyme in a zip-top bag.
Add water to the pot and stir in cornstarch until smooth. Place over high heat. Add potato mixture, heat to boiling, and simmer for 6 to 7 minutes. Thinly slice onion and add to the pot. Simmer 5 more minutes. Season with parsley, salt, and pepper. Spoon stew into bowls and garnish with Parmesan cheese and French fried onions. Serves 2.