AuthorSite EditorCategoryDinner, LunchPreheat Dutch oven on fire, (add small amount of cooking oil if using turkey), and brown meat. Drain off grease. Stir in stew seasoning mix, add a bit of water, and cook for 5 to 10 minutes, stirring as needed.
Add vegetables with liquid to browned meat. Chop up potatoes into small chunks and add to stew. Add small quantity of water if need to cover contents. Stir well.
Move Dutch oven onto bed of charcoal - 8 to 10 briquets (more in winter) on aluminum foil, shiny side up. Cover oven with lid and put 2 to 3 times as many coals on top. After a few minutes, stew should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about 15 minutes.
Add tomatoes and mushrooms. Cook until potatoes are tender - another 15 to 20 minutes depending upon heat level and outside air temperature. Stir occasionally. Add salt and pepper to your own preference for taste.
(serves 6 to 8 boys)
Ingredients
Directions
Preheat Dutch oven on fire, (add small amount of cooking oil if using turkey), and brown meat. Drain off grease. Stir in stew seasoning mix, add a bit of water, and cook for 5 to 10 minutes, stirring as needed.
Add vegetables with liquid to browned meat. Chop up potatoes into small chunks and add to stew. Add small quantity of water if need to cover contents. Stir well.
Move Dutch oven onto bed of charcoal - 8 to 10 briquets (more in winter) on aluminum foil, shiny side up. Cover oven with lid and put 2 to 3 times as many coals on top. After a few minutes, stew should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about 15 minutes.
Add tomatoes and mushrooms. Cook until potatoes are tender - another 15 to 20 minutes depending upon heat level and outside air temperature. Stir occasionally. Add salt and pepper to your own preference for taste.
(serves 6 to 8 boys)