QUARTERMASTER’S STEW

AuthorSite EditorCategory,
Yields1 Serving
 2 hamburger or ground turkey
 2 cans of mixed vegetables (save liquid)
 2 cans of potatoes (drain off liquid and discard)
 1 packet of stew seasoning mix
If desired:
 1 can of stewed tomatoes
 Sliced fresh or canned mushrooms
 Additional vegetables, such as beans, corn
 Salt and pepper
1

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)

Ingredients

 2 hamburger or ground turkey
 2 cans of mixed vegetables (save liquid)
 2 cans of potatoes (drain off liquid and discard)
 1 packet of stew seasoning mix
If desired:
 1 can of stewed tomatoes
 Sliced fresh or canned mushrooms
 Additional vegetables, such as beans, corn
 Salt and pepper

Directions

1

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)

QUARTERMASTER’S STEW