Big Daddys Camp Stew Recipes

Steps:

• Cook butterbeans while peeling potatoes.
• Place all ingredients in 4 quart pot.
• Cook on medium low for 30 minutes to 1 hours or until potatoes are done.
• To speed the process a little, boil the potatoes before adding to the stew.
• This will be better the next day.
• This can also be done in a slow cooker. Adjust time to 3 hours or more.

Steps:

• Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
• Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Steps:

• Combine all meat in a large dutch oven.
• Add enough water to cover the meat.
• Bring to a boil and cook meat until tender.
• Take the meat out of the liquid.
• Remove any bones and grind meat.
• Add the potatoes, tomatoes and onions to the liquid in the dutch oven.
• Cook, stirring occasionally, until the potatoes begin to fall apart.
• After the vegetables are done, add the meat.
• Cook, stirring, over low heat until well combined.
• Add the ketchup, lemon juice, worcestershire sauce and seasonings to taste.
• Simmer for 1 hour.
• Stir frequently to prevent the stew from sticking to the bottom of the dutch oven.
• Add the corn and simmer for 20 additional minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Steps:

• Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !

Steps:

• Prepare fish by removing skin and cutting into one-inch pieces. Set fish aside.
• In a 5 quart dutch oven saucepan, fry bacon and crumble.
• In bacon drippings saute onions and celery.
• Add tomato soup, diced tomatoes, potatoes, carrots, garlic salt, worcestershire sauce, water, salt, black pepper and tabasco sauce. Cook on low simmer heat.
• When potatoes are one-half done, add prepared fish pieces and simmer on low heat for approximately 15 minutes or until vegetables and fish are tender.
• Serve hot with cornbread or crackers.

Steps:

• Season lamb shoulder chops with salt and black pepper.
• Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
• Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
• Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
• Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
• Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
• Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
• Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.