Dutch Oven 40 Mile Stew
Dutch Oven 40 Mile Stew
- Beef Stew Meat or 2-3 pounds or round steak, cut into 1″ cubes
- 1 ½ lbs of linked Sausage, you can cut them up too
- 8 large Russet Potatoes, sliced about 1/3″ thick
- 8 large Carrots, sliced about 1/3″ thick
- 1 can of Corn
- 3 large Onions, sliced about 1/3″ thick
- ½ pound mushrooms, sliced
- 2 large tomatoes, sliced 1/3″ thick
- ½ pound green peppers, quartered, and sliced
- ½ lb Mozzarella cheese or 1 pound sharp cheddar (or other fairly strong cheese), sliced 1/3″ thick
- Salt & Pepper to taste
Directions:
- Brown Stew meat in the Dutch Oven and cook with diced onions until well done.
- Peel, dice, and par boil the vegetables until nearly done. Baby Carrots work
- Brown the link sausages in separate frying pan. Add sausage drippings to the stew meat if desired.
- Add vegetables to meat and onion mix to nearly fill the Dutch oven, add liquid as needed.
- Top with link sausages and then the slices of Mozzarella Cheese.
- Cover and let simmer until well heated and cheese is melted.
Using your camp stove or 15-18 briquettes, brown the meat cubes in a 12″ Deep DO with the oil. Just as the meat finishes browning, toss in the mushrooms. Remove from heat and make sure none of the meat has stuck to the bottom. Layer the potato slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning.
In whatever order you like, layer the tomatoes, peppers, potatoes, and onions. Place the sausage patties over the last layer of veggies (you should be at or very near the top of the DO).
Bake slowly with 6-8 briquettes underneath, and 15-18 on top of the lid. Add more charcoal after one hour as needed, and bake for another 30-40 minutes.
With the moisture that cooks out of the vegetables, this winds up being more of a casserole than what we would normally think of as a stew.
10 minutes before you are ready to serve, remove the coals from the lid, and layer the cheese slices on top of the sausage patties. Replace the lid. The cheese should melt in about 5 minutes.
When you serve, make sure to get part of each layer.