Another adventure exploring 3 new camping spots in NSW, two of which were free, but all wasn't what we had hoped for on our trip home. Our beloved Mothership caught fire and is now off the road literally for some time until our insurance assesses the damage due to cooked electricals.

As promised, my camp oven stew ingredients.

Fry 1 diced onion in oil, toss 500g diced beef in a plastic bag with 1/3 cup of seasoned plain flour to coat. Add beef to onion and fry briefly to seal, then throw in 1 can of diced tomatoes, 1 can of baby potatoes (liquid and all), thinly diced carrots, chucky zucchini, chunky capsicum pieces (red's our favourite) and any other vegetables you may have on hand. You may need to add an extra cup of water depending on how many vegetables you include. Finally add the herbs and spices, 1 tablespoon of sweet paprika, 1 tablespoon cumin, chilli flakes, 1 teaspoon of beef stock, fresh thyme removed from the sprig, salt & pepper. Cook with hot coals on top and bottom of your camp oven until you can smell your stew and see steam coming from the sides of the lid. Give it a stir to distribute head and check carrots are cooked. We served ours with a nice piece of buttered bread and used the leftovers to make jaffles for lunch. So easy and delicious!

TIP: Use another vessel inside your camp oven to keep it clean ie. foil tray.