Thursday, June 11, 2009

Dutch Oven Stew

1 lb. stew meat
5 potatoes, chopped
5 carrots, chopped
1 onion, chopped
3 stalks of celery, chopped
2 cans green beans (also add the juice)
1 can corn (also add the juice)
Large can of chopped tomato's
Large can on tomato soup or two reg. cans of tomato soup
Salt & Pepper to taste

In the dutch oven saute the celery, onion, and stew meat in a few tablespoons of oil. Cook until celery and onions are tender. "Dump" the rest of the ingredients into the dutch oven. Add coals on top and around the dutch over and cook until potatoes and carrots are cooked (and make sure the meat is also cooked thoroughly). If you think you need a little more liquid, you can add milk or water.


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