Beef and Potato Foil Pouches

Ingredients

For Each Pouch:
1 pound beef (sirloin or chuck), cut into bite-sized pieces
4 medium potatoes, diced
1 onion, diced
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary (or your favorite herb)
Salt and pepper to taste
Optional: 1 cup mixed vegetables (like carrots or bell peppers)

Instructions

Step 1: Prepare the Ingredients

Preheat your grill or oven to 400°F (200°C).
In a large bowl, combine the beef, diced potatoes, onion, olive oil, garlic powder, onion powder, rosemary, salt, and pepper. Mix until everything is evenly coated.

Step 2: Create the Foil Pouches

Tear off four large pieces of aluminum foil (about 12×18 inches each).
Divide the beef and potato mixture evenly among the four pieces of foil.
Fold the sides of the foil over the mixture, then roll up the ends to seal tightly, creating a pouch.

Step 3: Cook the Pouches

Place the foil pouches on the grill or in the oven. Cook for about 25-30 minutes, or until the beef is cooked through and the potatoes are tender.
If using a grill, turn the pouches occasionally to ensure even cooking.

Step 4: Serve

Carefully open the foil pouches (watch out for steam) and serve directly from the pouches or transfer to plates.
Enjoy hot, garnished with fresh herbs if desired.

Serving Suggestions

Pair with a fresh salad or bread for a complete meal.

Presentation Tips

Stack the pouches neatly on a wooden cutting board for a rustic look.
Capture an overhead photo that highlights the vibrant colors of the ingredients.