For season mix, combine all ingredients into a clean glass far with tight fitting lid and store in a cool dry place. It will keep all year.
Beef Stew
Set a Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Season beef with salt, pepper and Camp Mix. Toss meat to cover evenly.
Add ¼ of the seasoned beef to the pot and cook until browned on all sides. Remove the browned meat and set aside. Add another tablespoon of olive oil along with another ¼ of the beef and brown on all sides. Remove and repeat until all the meat is browned and set aside.
Add butter and mushrooms to the pot and cook, stirring occasionally until well browned, about 4-5 minutes. Add onions, carrots and celery and saute' until onions are softened and lightly caramelized, about 5 minutes more. Add garlic and cook 30 seconds.
Sprinkle the flour over the vegetables and cook, stirring for about 3 minutes. Add stock, tomato paste, thyme, rosemary, and balsamic vinegar.
Return the beef to the pot and bring to a boil. Reduce heat to a simmer, partially cover pot and cook stirring occasionally until meat is tender. About 1 hour. Add potatoes to the stew, cover and cook until the potatoes are tender. About 30 minutes.
Remove the bay leaf, thyme and rosemary stems and add the peas and parsley. Stir well to combine, then remove from heat.
Notes
This stew can be prepared with all but the potatoes, peas and parsley, then transfer to a crockpot set on low for 4-6 hours. One hour before serving, turn crockpot to high and add the potatoes. Once the potatoes are soft, but not mushy, add the peas and parsley.
It's now ready to serve or hold on warm till needed.