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!"
- 1/4cup chopped bacon or washed salt pork
- 1tablespoon olive oil
- 2 to 3pounds stew meat-beef, venison or any wild game
- 3large sweet onions, sliced
- 2 1/2cups water, divided
- 1 1/2 beef bouillon cubes
- 2tablespoons paprika
- 1teaspoon salt
- 1teaspoon marjoram
- 1teaspoon black pepper
- 1 (12-ounce) beer (optional) or an additional cup water
- 1 (6-ounce) can tomato paste
- 1tablespoon Worcestershire sauce
- 4large potatoes (white or red), cubed
- 6 carrots, thickly sliced
- 3 garlic cloves, crushed
- 2small turnips, diced
- 1tablespoon 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