Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !
This recipe will feed 15 people.
Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker.
Add water and bring to boil; boil until tender.
Cut up and add onions, carrots and potatoes.
Add tomatoes.
Add salt, black pepper and Tabasco sauce to taste.
Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender.
Serve with crackers or bread and deer camp coffee or other drinks.
I guarantee hunters will like this recipe.
dd sauteed veggies to the stew and let slow-cook for
Layer bacon on the bottom of pot with tight fitting lid.
Layer stew meat on top of bacon.
Dump both cans of potatoes and juice from cans in pot.
Dump both cans and juice of carrots in pot. Dump can of onions and juice in (not necessary).
Cover pot and put pot in or on campfire; leave for about 45 minutes.
Don't open until done.
Boil chicken and stew beef together.
Cut potatoes and chop onions and boil together.
Place in large boiler and add other ingredients.
(Put corn in last because it will scorch.)
Add enough water to make the consistency right and bring to boil. Simmer 15 minutes or longer if needed, and serve.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
In a large pot, mix in order; stew meat, vegetables and seasonings.
Add over vegetables the tomatoes and tapioca.\tBake for one hour at 350\u00b0.
Then turn oven to 300\u00b0 for three hours. Bake at least 3 1/2 hours before mixing.
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
alf full.
While stirring stew, add the gravy mixture.
Combine flour, salt and pepper.
Use to coat meat.
In Dutch oven brown meat in hot Crisco.
Add soup, water, onion and basil. Cover and bake at 375\u00b0 for 1 hour.
Remove from oven and cool. Pare and cube potatoes and carrots.
Boil 30 minutes.
Add to stew mixture with wine.
Cover and bake at 375\u00b0 for 1 hour.
Serve with cornmeal muffins.
n little pieces for my stew and before I cooked it
aking a thickener for the stew, it should look like the
We own a
permanent deer camp with log cabin consisting of sleeping quarters,\tfireplace,
cooking
facilities
(both inside and outside of cabin).
Each year we invite 200 friends and neighbors to our camp for a
cookout
the night before the deer season opens.
We have a
very
large
outdoor
charcoal grill with covered shed for barbecuing.
We
cook 80 pounds of boneless pork butts in an old
time\tcast-iron wash pot heated by a LP gas burner.
Brown ground beef in hot fat.
Add onion and saute until clear.
Add next 7 ingredients and bring to boil.
Cook 20 minutes.
Add rice and cook another 10 minutes.
Best served with corn bread.
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
Ten minutes before stew is done, add dumplings (recipe follows) and cover
ith a little whipped cream (recipe follows) or cinnamon on top
In a large pot, simmer the first 4 ingredients until very tender. When tender, remove bone, fat and skin. Shred meat with fingers. Add to meat and broth mixture the remaining ingredients. Cook until potato and beef are done, adding water if necessary. Stew should be about the consistency of stew. Easy and very good and inexpensive to cook. Serves 8 to 10.
hat is by far the best smelling stew you ever ate.
Cook chicken and beef until tender.
Cook potatoes and mash until in tiny pieces.
Mix all ingredients and simmer for 30 minutes, stirring constantly.
Should be cooked in large dishpan.