CAMP HOUSE STEW
H
ometown Recipes for the Holidays "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 found out I really can cook, so guess who does the cooking at camp now? I should have stuck to sandwiches!" James Harvey, Dayton, Texas Serves 16 to 12
Ingredients
• 1 tablespoon olive oil • 1/4 cup chopped bacon or washed salt pork • 2 to 3 pounds stew meat, such as beef, venison, or any wild game • 3 large sweet onions, sliced • 1 1/2 beef bouillon cubes • 2 tablespoons paprika • 1 teaspoon salt • 1 teaspoon dried marjoram • 1 teaspoon black pepper • One 12-ounce beer, optional • One 6-ounce can tomato paste • 1 tablespoon Worcestershire sauce • 4 large white or red potatoes, cubed • 6 carrots, thickly sliced • 3 garlic cloves, crushed • 2 small turnips, diced • 1 tablespoon Tabasco sauce, optional
Directions
1. Heat the olive oil in a large stewpot. Add the bacon and cook. Add the meat; cook and stir over medium-high heat until lightly browned on all sides. Remove the meat.
2. Reduce the heat to medium and add the onions, 1/2 cup water, and the bouillon cubes. Cook, stirring, until the onions are tender. Add the paprika, salt, marjoram, pepper, beer, if using, tomato paste, Worcestershire, and 1/2 cup water; mix well. If not using beer, add 1 cup water. Return the meat to the pot, cover, and simmer, stirring often, until tender, about 1 hour. Add the potatoes, carrots, garlic, turnips, Tabasco, if using, and 1 cup water. Cover and simmer, stirring often, for 45 minutes, or until the vegetables are cooked.
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