Camp house stew recipe

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  • Yield: 12 Servings


  • 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
  • 1½ 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
How to Make It
  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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