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Soups & Stews |
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- 3 Lb. stew meat, cut into bite sized pieces
- 2 Large onions, chopped
- 2 Cloves garlic, minced
- 1 T. Worcestershire Sauce
- 1/3 C. dry red wine
- 1/3 C. all purpose flour
- 2 T. sugar
- 1 Tsp. dried thyme
- 1/4 Tsp. black pepper
- 4 Cups beef broth
- 1 12 oz. Beer
- 3-4 Lg. potatoes, cubed 1-1/2 inch
- 4-5 Lg. carrots, sliced 1/2 in thick
- 2 C. coarsly chopped cabbage
- 3/4 C. coarsly chopped celery
- 2 Bay leaves
- Salt
Directions:
Combine the meat, onions, garlic, and Worcestershire in large pot. (No, you do not brown the meat first.) Cover and cook over med. heat for 30 minutes. Uncover and stir often until the liquid evaporates. Add wine and stir to release browned bits.
Mix flour, sugar, thyme and pepper with one cup broth and stir to a smooth consistancy. Add to pot along with the remaining 3 cups of broth.
Add beer, potatoes, carrots, cabbage, celery and bay leaves. Cover and simmer until meat in very tender and vegetables are cooked. Season to taste with salt. Enjoy!
Comments:
Because this require a lot of ingredients, you may want to fix this at home and pack in an air tight container and heat up at the campsight. They'll think you've been slaving over the hot fire all day!
OR do some prep work at home and cook at the campsite. Measure your flour, sugar, dried thyme and pepper and put in a labeled zip lock bag. Use canned beef broth and beer for easy transportation.
Joe O'Rourke
St. Peters, MO
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