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.
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 !
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.
Cook meat until it is tender and falls apart.
Then add everything but corn; add it when all other ingredients are done.
tir frequently to prevent the stew from sticking to the bottom
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.
Ten minutes before stew is done, add dumplings (recipe follows) and cover
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.
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.
br>Makes a thick, rich stew serving anywhere between 8 to
Brown ground beef and onion. Drain fat. Season with salt and pepper as desired. Cook chicken and cut into bite size pieces. Put all ingredients in crock pot. Stew will be thick - add water as desired. Cook on low for 8 hours or high for 4 hours.
Brown meat and onion in 3-pound coffee can or large camp pot over hot coals.
Add broth and vegetables.
Cover and let simmer 1 hour.
Give everyone a spoon and bowl and enjoy!
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Cook all meat together.
A pressure cooker may be used.
Cook until meat is tender and falls apart; cool.
Take out bones; set aside, retaining all broth.
Chop potatoes and onions into 1-inch cubes.
Cook potatoes, onions and whole kernel corn together until tender in large boiler, using enough water to cover contents and prevent scorching.
Add boned meat and 2 quarts broth from meat into Irish potatoes, onions and corn.
A large canner or large pressure cooker bottom will be needed to cook contents.
Add all seasonings.
...
otatoes, carrots and turnips to stew during the last 20 minutes
Cook butterbeans while peeling potatoes.
Place all ingredients in 4 quart pot.
Cook on medium low for 30 minutes to 1 hours or until potatoes are done.
To speed the process a little, boil the potatoes before adding to the stew.
This will be better the next day.
This can also be done in a slow cooker. Adjust time to 3 hours or more.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Put the oil over medium heat. Cover the beef with the flour.
Put the garlic, bay leaves in the pot, also add pepper.
Continue cooking till the beef becomes brown.
Add salt and cook for ten minutes till beef becomes soft.
Cook another five minutes with onion, carrot, pepper (green).
Wait till the onions become tender.
Take the tomato then add red wine, parsley, and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour.
Mix sweet potatoes and green beans with red potatoes.
Continue ...