Ingredients:

  • 1 pound (450g) ground beef (at least 80% lean)
  • 1 ½ pounds (680g) Yukon Gold potatoes, scrubbed and cut into ¾-inch (2 cm) cubes
  • 1 large yellow onion, coarsely chopped
  • 2 carrots, peeled and sliced into ½-inch (1 cm) rounds
  • 2 bell peppers (any color), seeded and coarsely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • 4 tablespoons butter, cut into pats

Instructions:

  1. Chop the potatoes, onion, carrots, and bell peppers. Mince the garlic.
  2. In a large bowl, combine the ground beef, potatoes, onion, carrots, bell peppers, garlic, olive oil, salt, pepper, oregano, and smoked paprika (if using). Mix well.
  3. Tear off four large sheets of heavy-duty aluminum foil. Place a portion of the meat and vegetable mixture in the center of each foil sheet. Top each pile with a pat of butter.
  4. Bring the long sides of the foil together above the mixture and fold them over to create a tight seal. Fold in the short sides to completely enclose the ingredients, creating a tightly sealed packet.
  5. Place the foil packets directly onto hot coals or a campfire grate. Cook for 30-40 minutes, rotating the packets occasionally.
  6. Carefully open one packet to check for doneness. The potatoes should be easily pierced with a fork, and the internal temperature of the ground beef should reach 160°F (71°C).
  7. Carefully open the foil packets (watch out for steam!) and garnish with fresh parsley, if desired. Serve immediately.