Julie'S Thick And Tasty Beef & Smoked Sausage Camp Stew - cooking recipe

Ingredients

The Thick Stuff
5 cups sliced zucchini
1/2 head cabbage, chopped
1 large onion, chopped
1 (1 1/4 ounce) package onion soup mix
3 cups water
2 tablespoons butter
The Rest of It
2 lbs stewing beef, cubed
1 -2 lb smoked sausage, in 1/2 inch sliced rounds
4 -5 large potatoes, cubed
1 -2 carrots, in rounds (use however many you like, I'm just not that fond of carrots) or 1 -2 baby carrots (use however many you like, I'm just not that fond of carrots)
3 stalks celery, sliced or chopped (however you prefer)
1 large onion, chopped
1/2 head cabbage, chopped
2 (1 1/4 ounce) packages onion soup mix
2 teaspoons garlic powder
1 teaspoon curry powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground sage
water, to cover

Preparation

Combine the Thick Stuff ingredients and simmer until soft.
Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you.
Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above.
Put them into containers (I use Ziplock bags) to take with you.
Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag.
When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover.
Add the spice mixture and stir well.
Put over heat (I've done this with propane campstoves and in covered Dutch ovens with charcoal -- both ways work fine) and simmer for 1 hour.
Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness.
Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.