Use a camp oven for this recipe. Combine flour, salt and pepper. Dredge meat in flour mixture. Heat shortening and brown meat in Dutch oven. Pour off fat. Add water, bay leaf and thyme. Cover tightly and cook for 2 hours. Add vegetables and continue cooking covered for 30 minutes or until meat is tender and vegetables are done. Use flour to thicken cooking liquid to desired consistency for gravy. Makes 6 servings.
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When cooking over the campfire start with a teepee fire. This will quickly create coals. Next build a log cabin fire with larger wood. This will keep the heat in, create more coals, and provide a cooking surface.