Traditional Muzzleloading Association
The Center of Camp => Camping Gear and Campfire Cooking => Topic started by: BEAVERMAN on July 22, 2020, 04:14:55 PM
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Ok first off this stew has always been made in a 16" deep dutch oven, so you may have to down size it accordingly to fit the vessel your using.
Ingredients;
1lb. Bacon ( the good smokey kind)
4 to 5 lbs of Venison, Elk, Buffalo, Moose whatever you can get your hands on a combination is best (usually Deer & Elk here in PNW)
cut up to bite size
3 large onions chopped
1 whole head of garlic chopped
or 1 big heaping tablespoon of pre chopped garlic from the jar, I'm lazy!
1 large bunch of celery, just trim the dried top off , lay it on it side and cut across about 1/4" wide including the leaves
3 lbs of carrots cut 1/4" wide into coins
2 to 3 lbs of taters cut into bite size with skins attached, I usually use reds or golds whatever is cheaper when bought
2 quarts of V8 veggie juice
2 bottles of a good hoppy beer ( or whatever you got in camp)
4 bay leaves
2 tsps of black pepper
3 cups flour
2 cups burgundy wine
Now I usually prep all ingredients first, except the taters cut meat into a decent bite size, chop the onions coarse, peel and slice carrots, slice celery etc., have my flour for coating the cut meat in a gallon zip lock bag
Cooking;
fry the bacon crisp!, remove from DO and set aside
add meat to the zip lock in batches with the flour and shake, then drop into hot bacon grease and brown, you will probably have to add cooking oil as this proceeds as bacon grease is absorbed during cooking,
once all the meat is browned add all back to the DO
pour in the V8 and Beer
crumble the crisp bacon and add
add the onion celery and carrots& garlic
add the bay leaves and pepper
now bring to a boil then reduce heat & cook it low and slow holding a low simmer for at least 4 hours, stirring every 15 mins or so, don't want to burn the bottom!if there is not enough liquid to cover the ingredients add more beer or V8
1hour before serving add the cut bite size taters and burgundy until do is full to 1" of the top. cook until taters are done
right before serving make up a slurry of corn starch or flour and slowly stir into stew to thicken a bit, (you don't want soup!)
Serve with biscuits, in my 16" deep this yields 27 to 30 average size bowls of stew ( usually the boys will lick the DO clean if I let them!)
ENJOY!
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Jim, dammit, you forgot the whiskey !!!!! :Doh! :Doh!
Not to put into the stew, but to drink while you are cooking it. :toast :*: :luff:
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Jim, dammit, you forgot the whiskey !!!!! :Doh! :Doh!
Not to put into the stew, but to drink while you are cooking it. :toast :*: :luff:
NOT ME!!!!!!!!!!! I like that cactus juice!
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Yes, well, that too !!! :bigsmile:
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That stew sounds lip-smackin GOOD! :*: :applaud
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Jim, dammit, you forgot the whiskey !!!!! :Doh! :Doh!
Not to put into the stew, but to drink while you are cooking it. :toast :*: :luff:
NOT ME!!!!!!!!!!! I like that cactus juice!
Bourbon, gentlemen.
Bourbon.
Oh and the stew sounds awesome too!
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:hairy :hairy :hairy
This sounds awesome and will definitely be in my cookbook! Doubt if I will ever use the full recipe (as I am no longer in the Marines) but I know whoever gets some is going to luv it!
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Just reading this made me hungry.
I've eat in Beavermans camp, several times, and I've watched him prepare a meal or three in a Dutch Oven,
This old boy can cook, and he knows which end goes up when he's doing it!
Everyone would likely be surprised if I told ya I've even had Pizza in Jim's Camp.......from a Dutch Oven!
There's s bunch of Dutch Oven cookers in GRMM.
And, ya shouldn't take this old "Jar Head" lightly when he tells ya he can do a lot of "stuff" in a Dutch Oven, because he's talkin with a straight tongue.
Mama Bear will argue with ya about what goes best with what when it's come to cooking, she'll also get on your case if you talk bad about Jim's Cooking.
Uncle Russ...
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Just reading this made me hungry.
I've eat in Beavermans camp, several times, and I've watched him prepare a meal or three in a Dutch Oven,
This old boy can cook, and he knows which end goes up when he's doing it!
Everyone would likely be surprised if I told ya I've even had Pizza in Jim's Camp.......from a Dutch Oven!
There's s bunch of Dutch Oven cookers in GRMM.
And, ya shouldn't take this old "Jar Head" lightly when he tells ya he can do a lot of "stuff" in a Dutch Oven, because he's talkin with a straight tongue.
Mama Bear will argue with ya about what goes best with what when it's come to cooking, she'll also get on your case if you talk bad about Jim's Cooking.
Uncle Russ...
Uncle Russ, you are to kind Sir! :yessir:
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Just reading this made me hungry.
I've eat in Beavermans camp, several times, and I've watched him prepare a meal or three in a Dutch Oven,
This old boy can cook, and he knows which end goes up when he's doing it!
Everyone would likely be surprised if I told ya I've even had Pizza in Jim's Camp.......from a Dutch Oven!
There's s bunch of Dutch Oven cookers in GRMM.
And, ya shouldn't take this old "Jar Head" lightly when he tells ya he can do a lot of "stuff" in a Dutch Oven, because he's talkin with a straight tongue.
Mama Bear will argue with ya about what goes best with what when it's come to cooking, she'll also get on your case if you talk bad about Jim's Cooking.
Uncle Russ...
Ever hear of an ULTIMATE Dutch Oven? it has 2 trivets in it and a Cone inside like a Angle food cake pan...
I used to drag that big sucker to shoots (archery) and in the big lid I'd brown off fist sized piece of pork or beef, quarter up some taters, lay the browned meat and taters in on top the bottom trivet...the top trivel had a smaller hole to sit near the lip of the pot' on the "cone . I'd sliice some scraped carrots lengthwise and then lay some raw brocollii on top, pour in some orange soda (booze wasn't allowed at those shoot/camp outs) and fire up a 30K BTU propane Stove by Camp Chef...
They called the UDO (ultimate dutch oven) an outdoor microwave since the heat radiated from all directions due to the cone and danged if it weren't done cooking to perfection in like 30 minutes!
Fed a lot of folks on that fare...
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Do you have a picture? Do they still make them?
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Walmart sells them...
https://www.walmart.com/ip/Camp-Chef-14-Ultimate-Dutch-Oven/20468128
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Out-of-stock on Walmart's website. Amazon says out and don't when or if it will be back. Same everywhere else I found it.
And it's not shown on Camp Chef's website.
Disappointing. ;banghead;
But maybe if we all beg Camp Chef to make more ...
And if that doesn't work, we can stage a protest in their parking lot in the form of a cast iron dutch oven cook-off and demand Camp Chef produce Ultimate Dutch Ovens for all of us because, well, it's our right to have one!
Anyone know where Camp Chef is located?
And, what categories of cooking shall we have in the cook-off?
;)
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That's the one I have...yes, but it's heavy and when I got it the 33# weight wasn't that horrific to ship...today? :(
The story I recall was some farmer who's one family member (?) had high cholesterol was looking for a healthy way to cook and Dutch ovens were cutting it taking too long. He had a welder and made up his own and then others like CC started making and selling them...
It got name the "outdoor microwave" due to the heat causing a convection action... heat goes up the "cone and the slots on top let it bounce off the lid and down into the pot..plus it radiates into the food stuff from the tapered cone...
They went so far as to say you could then get an extra high lid and stick a whole chicken on the "cone", use the high lid and you'd have a perfectly cooked chicken...
I fussed with mine a long time to get it "seasoned" and I used Camp Chefs "goop" to do it in a gas grill---it's served me well...
Any of you interested and have travels or persons who travel in NE TN, I'd sell mine...Shipping on that big ole buggar would be more then their list price, I'd guess. I only used it at The B'more camp out and trad archery shoot each year
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My apologies to Beaverman. I surely didn't think I'd hijack his post...
Given the interest and now well mine worked for the 4-5 years I used it at outings at the B'more trad archery shoot, I wrote to Camp chef...took a while to get a reply but their return email stated "sorry no longer in inventory."
As stated it is one heavy buggar at 33# IIRC and I'd not wish to ship it for fear of breakage...
Again, my apologies to Beaverman for interrupting his fine post!
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No worries Doc!
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No worries Doc!
Much appreciated :bl th up