The Lamson Adventures!!!!!

Soups and Stews, Dutch Oven Style!!!!

EASY BEEF STEW   |  VEGETABLE BEEF STEW   |  CAMP STEW   |  HAM CHOWDER  |  STEW   |  ELLEN’S BEEF STEW   |  GERMAN SAUSAGE CHOWDER   |  IRISH LAMB STEW   |  RANCHER'S CHOWDER   |  BEEF STEW WITH HOMEMADE DUMPLINGS  |  POLISH STEW   |  CHUCKWAGON STEW  |  SAUSAGE AND POTATO STEW  |  GENUINE AUSTRALIAN CAMEL STEW


EASY BEEF STEW    TOP

Ingredients:
2 pounds  stew meat
3  large onions
3  lagre potatoes
2 cups corn corn
2 cups carrotscarrots
1 cup  peas
½ cup  cauliflower
2 beef bouillon cubes
½ cup  mushrooms
seasonings
cornstarch
water
Kitchen Bouquet

Preparation:
Cut meat into pieces of eating size, cut onion into quarters, cut vegetables and potatoes into desired size for eating.  Put ¼ inch of oil in Dutch oven and place on coals.  When oil is hot, add meat and onions.  Cook until meat is browned.  Remove pot from fire and drain off excess oil.  Add all vegetables, potatoes, and mushrooms.  Add seasoning to taste.  Add bouillon cubes.  Add enough warm water to cover vegetables.  Cover and place oven on coals.  Put 10 coals on top. Cook until vegetables are tender.  When vegetables are tender, add corn starch to thicken water mixture.  Add some Kitchen Bouquet to create browner gravy.
 

VEGETABLE BEEF STEW   TOP

Ingredients: (8 servings-10 people)
2 pounds  beef, bite sized cubes (round, 7 bone, blade, or chuck)
2  medium onions, chopped or minced (may use dehydrated)
2 tablespoons  cooking oil
2 pounds  potatoes, bite sized cubes
2 28-ounce can  tomatoes
2 11 to15-ounce cans  corn
1 pound  carrots, diced
1 teaspoon  parsley flakes
1 teaspoon  salt
½ teaspoon  pepper
heavy duty aluminum foil
water as required

Preparation:
Line 6 quart Dutch oven with foil.  Triple fold sheets if necessary.  Brown beef and onions using the cooking oil and drain well.  Add potatoes, tomatoes, corn, carrots, parsley, salt and pepper.  Be sure to use all liquid in the cans.  Add enough water to cover the vegetables. Cover with lid and simmer until potatoes can be broken with a fork and meat is tender,  generally about 45 minutes.  Stir occasionally.  Season to taste.

CAMP STEW   TOP

Ingredients: (8 servings)
2 pounds  hamburger
1 can  stewed tomatoes
1 can  corn
8 ounces  elbow macaroni
½ cup  chopped onions
1 cup  water
¼ pound longhorn cheddar cheese

Preparation:
Brown beef in Dutch oven, kettle, or skillet. Drain.  Stir in tomatoes, corn, macaroni, and water. Cook until done.  Just before serving add cheese.

HAM CHOWDER   TOP

Ingredients: (6 servings)
1½ tablespoons  butter
1  large white onion, chopped
2  cloves garlic, minced
1½ cups  water
2 tablespoons  dry sherry
½ cup  water
½ pound  lean bacon
6 stalks  celery sliced diagonally
3 cups  cubed new potatoes w/skin
1½ cups  milk, cream or yogurt
4 tablespoons  flour

Preparation:
In Dutch oven, sauté bacon in butter until bacon in browned.  Add onion, celery, garlic, potatoes, 1½ cups water and milk.  Bring to boil and simmer 30 minutes uncovered.   Combine sherry, water and flour.  Whisk sherry mixture into chowder and simmer until thickened.  Add salt and fresh black pepper to taste.

STEW   TOP

Ingredients:
2 pounds  stew meat
2 teaspoons  salt
dash of pepper
2 teaspoons  pickling spices
1 48-ounce can  tomato juice
6  medium potatoes
6  large carrots
1 large  onion
3 tablespoons  cooking oil
2 cups  flour

Preparation:
While the Dutch oven is preheating,  peel the potatoes, carrots, and onions and cut them into 2 inch sections.  Cube the meat into bite sized pieces.   In a plastic bag,  mix the flour, salt and pepper.  Add a few pieces of meat at a time into the bag and shake until meat is coated.  Remove meat to a holding plate and continue to preparing meat until all meat cubes have been coated.  In the preheated oven add the cooking oil.  When the oil is hot enough to smoke lightly,  add the meat and brown until it is dark brown and crusty on all sides.  Pour in the tomato juice and pickling spices and cover the oven.  Place oven on 12 coals.  Let cook for 1½ hours.  Remove the lid, add vegetables and replace the lid.  Cook for 20 minutes longer or until vegetables are tender.
 

ELLEN’S BEEF STEW   TOP

Ingredients:
1¾ pounds  chuck; or round, cubed
1/3 cup  flour
¼ teaspoon  pepper
½ teaspoon  salt
3 teaspoons oil
½  onion; chopped
1 clove  garlic; minced
2¾ cups  boiling water
28 ounces  tomatoes; canned
½ teaspoon  salt
½ teaspoon  Worcestershire
1 pinch  basil
1 pinch  dill
1 pinch  thyme
4  medium potatoes; quartered
2  onions; quartered
1 pound  carrots; 2 inch pieces
1 cup  peas

Preparation:
Combine flour, pepper, and salt in bag.  Add meat and shake until coated.  Heat oil in Dutch oven. Brown meat on all sides.  Add onion, garlic, water, tomatoes, salt, and Worcestershire.  Cover, reduce heat to low and simmer 2 hours, until meat begins to get tender.  Add potatoes, onions, and carrots. Cook 30-45 minutes, until vegetables are done.  Add peas. Cook until heated.

GERMAN SAUSAGE CHOWDER   TOP

Ingredients: (6 servings)
1 pound cooked bratwurst or knackwurst cut in ¼’’ pieces (Polish sausage works good too)
2  medium potatoes, peeled & coarsely chopped
1  medium onion, chopped
1  small head cabbage, shredded
1 can  whole kernel corn (optional)
3 cups  milk
3 tablespoons  all-purpose flour
1 cup (4 ounces)  shredded aged Swiss cheese (no substitutions)
snipped parsley (if desired)

Preparation:
In Dutch oven,  combine sausage, potatoes, onion, ½ teaspoon salt, and dash pepper.  Add 2 cups water.  Bring to boiling; reduce heat.  Cover and simmer for 20 minutes or until potatoes are nearly tender.  Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.  Stir in 2½ cups of the milk.  Stir remaining ½ cup milk into flour; stir into soup.  Cook and stir until thickened and bubbly.  DON'T LET IT SCORCH!  Stir in cheese until melted.  Garnish with parsley.

IRISH LAMB STEW   TOP

Ingredients:
1  large onion, sliced
2 tablespoons olive oil
1½ pounds  lamb stew meat (cubed)
4 tablespoon  flour
1 teaspoon  salt
¼ teaspoon  pepper
1 cup  dry sherry
1½ cups  water
2  beef bouillon cubes
1 teaspoon  dried dill weed
3  large potatoes, pared and thickly sliced
3  large carrots, cut in chunks
½ pound  peas

Preparation:
In Dutch oven, sauté the sliced onion in the heated oil until translucent, but not brown.  Add the cubed meat, sprinkle with flour, salt and pepper, and cook for 5 minutes, stirring all the time.  The meat should simply turn gray, not brown.  Add water, sherry, bouillon cubes and dill, cooking and stirring until slightly thickened, but not lumpy.  Cover and simmer for 1 hour. Add the potatoes and carrots, cover and simmer for another 20 minutes.  Add peas and cook for 15 minutes more.

RANCHER'S CHOWDER    TOP
Ingredients:
3  slices bacon, chopped
1  medium onion, chopped
1 pound  ground beef
3-4 teaspoons  instant beef bouillon
3½ cups water
½ teaspoon  salt
¼ teaspoon  pepper
1 teaspoon  chili powder
1 can red kidney beans, drained (about 9 ounces)
3½ cups  hot cooked rice

Preparation:
Cook the bacon until crisp in Dutch oven.  Remove bacon and drain on paper towels.  Add onion to the drippings and sauté until soft.  Add beef; cook until browned.  Stir in tomatoes, beef bouillon, water, salt, pepper, chili powder and kidney beans.  Simmer about 20 minutes; stirring occasionally.  Put ½ cup rice into a bowl and pour chowder on top, sprinkle with reserved crumbled bacon.

BEEF STEW WITH HOMEMADE DUMPLINGS   TOP

Ingredients: (4 servings)
1 pound beef chuck steak, cut into 1-inch cubes
½ pound  carrots
¼ cup flour
1 large onion
1 teaspoon  thyme leaves
3  medium potatoes
½ teaspoon each salt and pepper
2  stalks celery
2 tablespoons  vegetable oil
2 cups  biscuit mix
fresh parsley
dumplings
1 bay leaf
2/3 cup  milk
3 cups  beef broth
¼ cup  red wine

Preparation:
Coat beef cubes with a mixture of flour, thyme, salt and pepper.  In a Dutch oven, sauté beef in oil over med-high heat to brown.  Add bay leaf, broth and wine.  Bring liquid to a boil.  Reduce heat to low; cover and simmer 1 hour.  Stir occasionally.  Cut carrots, onion, potatoes, and celery into 1-inch chunks.  Add vegetables to stew.  Bring to a boil.  Reduce heat to low; cover and simmer 40 min.  Mix dumplings and drop batter by spoonfuls onto boiling stew.  Cook dumplings uncovered 10 min. Cover stew and cook dumplings 10 minutes longer.  To serve, sprinkle with chopped parsley if desired.
 
 

POLISH STEW   TOP

Ingredients: (8 servings)
1 pound  Polish sausage, cut ½"
1½ pounds  beef, cubed
3 tablespoons  oil
2  onions, sliced
2 cups  mushrooms, sliced
1 pound  sauerkraut, canned
1 cup  white wine
1 8-ounce  tomato sauce
2 teaspoons  soy sauce
1 teaspoon  caraway seeds
¼ teaspoon  vegetable seasoning

Preparation:
Sauté sausage 15 minutes in a Dutch oven.  Remove sausage.  Add oil to sausage drippings and brown beef in oil, about 10 minutes and remove from Dutch oven.  Sauté onions and add to sausage.  Sauté mushrooms with sauerkraut and wine.   Add sausage, beef, and onion mixture to oven.  Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning.   Cover and bake at 375 degrees F for 2 to 2½ hours.  Stir casserole every 30 minutes.
 

CHUCKWAGON STEW   TOP

Ingredients: (6 servings)
2½ pounds  beef, cubed
2 tablespoons  all-purpose flour
1 tablespoon  paprika
1 teaspoon  chili powder
2 teaspoon   salt
3 tablespoon  lard
3  sliced onions
2  cloves garlic, minced
28 ounces canned tomatoes
3 tablespoons chili powder
1 tablespoon cinnamon
1 teaspoon ground cloves
½ teaspoon red pepper, dried
2 cups potatoes, chopped
2 cups carrots, chopped

Preparation:
Coat beef in a mixture of flour, paprika,1 teaspoon chili powder and salt.  Brown in hot fat in a large Dutch oven.  Add onion and garlic and cook until soft.  Add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hours  Add potatoes and carrots and cook until vegetables are done, about 45 minutes.

SAUSAGE AND POTATO STEW   TOP

Ingredients:
12 ounces hot or sweet Italian sausage,  cut into ½” pieces
2 cups  water
1 tablespoon plus 1 teaspoon  all purpose flour
1  large green bell pepper, cored and cut into bite sized pieces
2  large all-purpose potatoes, peeled and cut into bite sized pieces
1  large onion, cut into thin wedges
1 teaspoon  minced garlic
½ teaspoon  salt
1/s teaspoon  dried thyme

Preparation:
In a Dutch oven,  bring sausage and ¼ cup water to boil.  Reduce heat, cover, and cook 5 minutes until sausage firms up.  Uncover and cook until water evaporates.  Reduce heat to low. Sprinkle flower into drippings and stir 1 minute.  Stir in remaining water and bring to boil.  Add remaining ingredients,  reduce heat, cover and simmer 15-20 minutes , stirring occasionally, until potatoes are barely tender.   Uncover and cook 8-10 minutes more until potatoes are tender and sauce thickens.
 
 

GENUINE AUSTRALIAN CAMEL STEW   TOP

NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P’s in Camp.

Ingredients: (serves 3800 people)
3 medium  sized camels
½ ton  salt
500 bushels  potatoes
1 ton  pepper
200 bushels  carrots
3000 sprigs  parsley
2 small  rabbits
1000 gallons  brown gravy

Preparation:
Cut camels into bite sized pieces, cube vegetables (this may take awhile so start early).  Place meat into pan and cover with 1000 gallons of brown gravy.  Simmer slowly for 4 weeks.  Garnish with Parsley.  If more are expected add 2 rabbits.  Mr. McGregor’s  Note: I haven’t tried this recipe as I have been having trouble obtaining the camels but you may have better luck. Jim McGregor,  Australian Scouter

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