Mountain Man Stew Recipes

Steps:

• In a Dutch oven, brown meat in oil; drain. Add the celery, onion and green pepper; saute for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf. , Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.

Steps:

• Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
• Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
• Continue cooking, stirring often, for 3 minutes.
• Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
• Top with cheese and serve hot.

Steps:

• In a Dutch oven, brown meat in oil; Add celery, onion, and green pepper; saute for 5 minutes or until tender.
• Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender.
• Discard clove and bay leaf. Stir in parsley. ENJOY!

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
• Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
• Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.