Grilled Beef Bundles

By Stephen Hustedde

Category: Soup and Stews

Living in Phoenix, Arizona, the desert climate allows us to grill year-round! And in the summer heat, who wants to heat up the kitchen? This is a super simple recipe that is great on a cool autumn or winter night, but equally tasty in the summer. The thing I love most is it is simple to prepare, and then 45-60 minutes on the grill with no needed activity, and no grill cleaning afterward!

Ingredients:

  • 1-1.5 pounds Stew Meat

  • 1 Sweet Onion

  • 16 Petite Potatoes (Gold and or Red) - (can substitute a chopped up Russet)

  • 14 Baby Carrots

  • 8 Crimini Mushrooms

  • 2 cans Golden Mushroom Soup

  • Tabasco (a few dashes to taste)

  • Worchester Sauce (a few dashes)

  • Salt and Pepper (and/or your favorite rub!)

  • Heavy-Duty Aluminum Foil - 18" wide Makes 2 large or 4 smaller beef bundles (I do two large bundles and we enjoy two meals with the leftovers)

Directions

Making two bundles...for each:

  1. (Optional) Season the stew meat with your favorite rub

  2. Tear off two large pieces of aluminum foil about 24" long (18"x24")

  3. Slice four slices of the onion about 1/4" thick. In each piece of aluminum foil place two onion slices side by side in the center.

  4. Place half the stew meat on top of the onion.

  5. Slice the remaining onion into smaller chunks/slices.

  6. Slice the potatoes in half (or if using a Russet into bite-size pieces).

  7. Slice the baby carrot into halves.

  8. Slice the mushrooms in half.

  9. Add the remaining onions, potatoes, carrots, and mushrooms to the bundle.

  10. Put a few dashes of Tabasco and Worcestershire sauce on the bundle.

  11. Spread the contents of one can of Golden Mushroom soup over the bundle.

  12. Add pepper and salt to taste.

  13. Pull up the edges of the foil to create a sealed packet.

  14. Place bundles on the grill. I use indirect (but close) heat (placing them between two burners), but you can cook them over direct heat as well, shortening the cooking time.

  15. Close the lid and allow them to cook 45-60 minutes. At about 500 degrees, I cook for about 50-55 minutes.

  16. Remove from grill, place bundle on a plate or pasta bowl. Allow to rest for about 5-10 minutes.

  17. Open the packet. We eat from the aluminum foil bundle, but you can choose to transfer the contents to a bowl. Add tabasco/hot sauce as desired. Serve with bread or rolls.

Accompanying Video: https://youtu.be/8wAi9mAqTpU

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