Pioneer Stew


Pioneer Stew


Catch your meat or if you are unlucky hunting go to the store for some beef cubes. 3 lbs beef cubes 2 tsp salt; pepper 1 ½ cups flour Add your favorite spices ADD: 1 red onion coarsely shopped ADD: 1 turnip cut into small cubes 4 peeled potatoes (figure on 1 potato per person) 2 cups diced celery 8 or more carrots peeled cut into bite sized pieces 2 cups canned tomatoes with juice 2 cloves of garlic 1 tsp dry mustard 8 pearl onions 1 TBL spoon Maggi 4 cups water (may be more water you need to cover ingredients)


Large pot or a large dutch oven, knife, large spoon


Place flour mixture in a brown paper bag. Add beef cubes to coat. Save Flour mixture for gravy. Brown meat on all sides Place browned beef cubes and drippings into a large, heavy pot Cover and simmer at least 5 hours until the meat, vegetables and potatoes are tender About half way through simmering, add enough Reserved flour mixture to make gravy. Serve hot. Fresh baked bread is excellent with this old time stew.


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This can cooked over an open fire or on a camp stove. You can stir the stew using a fresh bay leaf branch but you have to strip the bark off first. I found this recipe in a pioneer's diary and modified it for today's world


Bart Bevins


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