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Pot Stew

This recipe will require some pre-planning, especially if you are using fresh vegetables. Included is open fire cooking the vegetables, and you'll need to allow at least 4-5 hours cooking time for this recipe.

  • 3 pounds beef cut into cubes (or venison, pork, chicken, buffalo)

  • 3 tablespoons oil or shortening (extra for browning meat)

  • 1/2 cup flour

  • 3 medium onions peeled and quartered

  • 8 carrots, cleaned and cut into bite-sized pieces

  • 8 medium-sized potatoes, cleaned and quartered

  • salt & pepper

  • Put the oil in a frying pan and heat over a fire

  • Put 2-quart kettle, half filled with water over fire to heat

  • Mix together 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper - cover the meat with this mixture, a few pieces at a time

  • When oil in frying pan is hot, begin to brown the meat a few pieces at a time, making sure to brown all sides. Add more oil as needed

  • Place browned meat in Dutch oven (do not use fork as this will release the juices) Continue until all the meat is cooked.

  • Brown 1 onion (chopped) in frying pan with oil, when done place in Dutch oven

  • Place 2 cups of water in frying pan and bring to boil, stirring. Pour this water into the Dutch oven.

  • Add additional hot water to cover the meat and place on lid.

  • Place over coals and cook over low heat for 2-1/2 hours. (Contents should be at a constant simmer. Check every 20-30 minutes and adjust heat if necessary.) Add hot water as needed to keep level over meat.

  • One hour before eating - prepare remaining 2 onions, potatoes and carrots

  • Place all vegetables into Dutch oven

  • Add enough hot water to cover and replace lid.

  • Continue to simmer until vegetables are fork tender, stir occasionally to keep from sticking on bottom

  • Allow at least 3 hours to cook

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