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Old 09-10-2008, 11:46 AM
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Default Covered Wagon Beef Stew

Serves 8


  • 3 Tbsp. margarine or cooking oil
  • 7 small onions
  • salt
  • 3 lbs. beef chunks
  • 7 carrots
  • 1 cup pancake mix or flour
  • 7 medium potatoes
  • 1/4 tsp. ground pepper
  • 10-12 oz roll [refrigerated] buttermilk biscuit dough
  • 4 lb. bag "instant" charcoal briquettes
This dutch oven can take a couple of hours if you start with raw food. So these directions have you doing some cooking at home before the outing.

Beforehand: Mix 1/2 cup flour, salt and pepper. Rub meat chunks in this mixture, a few chunks at a time. Peel and slice onions. Grease a large frying pan with margarine or cooking oil. Sauté beef and onions until beef is brown and onions are clear. Drain fat off. Let cool. Place in plastic freezer bag and freeze overnight.

Now peel potatoes and cut into 1 inch cubes, approximately. Likewise peel carrots and cut into 1/2 inch sections.

Place potatoes and carrots in microwave oven and cook for about 3 minutes. [Don't put too many in at once.] Likewise, place these in plastic bags and freeze overnight.

On the morning of the outing remove these from the freezer and wrap in several layers of newspaper. Keep out of direct sunlight. They will be thawed and ready to go by cooking time.

Ready to cook: Fire up briquettes. Grease dutch oven, bottom and sides. Add in beef, onions, carrots, and potatoes. Add water [hot better than cold] to just cover the beef. Place oven on coals - 5 or 6 underneath and 20-25 on top. Check in about 20 minutes. Add water if the water has cooked off. Or, add a couple of tsp.'s of pancake mix or flour if it's still watery. Check again in about 10 more minutes. Be sure stew is not sticking to the bottom; if so, remove the underneath briquettes. Meal is done when carrots and potatoes are tender. Let cool for a bit, then check salt and pepper levels. Serve it up!

Serve With:
A salad and salad dressing. For 8 buy about 24 ounces of pre-mixed salad, and an 18-oz plastic jar of dressing.
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