Camp House Stew
- Yield 10 to 12 servings
"I love to deer hunt and my wife loves to camp, but there are times she is unable to go with me to our deer camp, so I had to learn to feed myself. My wife has learned I really can cook, so guess who does the cooking at camp now? I should have stuck to sandwiches!"
- 1/4 cup chopped bacon or washed salt pork
- 1 tablespoon olive oil
- 2 to 3 pounds stew meat-beef, venison or any wild game
- 3 large sweet onions, sliced
- 2 1/2 cups water, divided
- 1 1/2 beef bouillon cubes
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon marjoram
- 1 teaspoon black pepper
- 1 (12-ounce) beer (optional) or an additional cup water
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large potatoes (white or red), cubed
- 6 carrots, thickly sliced
- 3 garlic cloves, crushed
- 2 small turnips, diced
- 1 tablespoon Tabasco sauce (optional)
- Cook bacon in large stewpot with olive oil. Add meat; cook and stir over medium-high heat until lightly browned on all sides. Remove meat.
- Reduce heat to medium and add onions, 1/2 cup water and bouillon cubes. Cook, stirring, until onions are tender. Add paprika, salt, marjoram, pepper, beer, tomato paste Worcestershire sauce and 1 cup water; stir to mix. Return meat to pot, cover and simmer until tender, about 1 hour, stirring often. Add potatoes, carrots, garlic, turnips, Tabasco (if using) and remaining 1 cup water; cover and simmer until vegetables are cooked, stirring often, about 45 minutes.
Recipe by James Harvey, Dayton, Texas