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Old Fashioned Stew

1 1/2 cups water
1/2 cup beer
2 envelopes onion gravy mix - (7/8 oz ea)
1 tablespoon brown sugar - (packed)
1/4 teaspoon ground thyme
2 pounds deer stew meat - (to 3) (or antelope, elk, or moose stew meat)
3 tablespoons vegetable oil
1 bay leaf
6 carrots -- cut into 1" pieces
6 medium parsnips -- cut into 1" cubes
1 cup frozen peas

In small mixing bowl, blend water, beer, gravy mix, brown sugar, and thyme. Set aside.


Remove all fat and silverskin from meat. Cut into 1-inch pieces.


In Dutch oven, brown meat in oil over medium-high heat. Add beer mixture and bay leaf to Dutch oven. Reduce heat; cover. Simmer until meat is almost tender, 1 to 1 1/2 hours, stirring occasionally.


Add carrots and parsnips; re-cover. Cook 20 minutes longer. Add peas; re-cover. Cook 5 to 10 minutes longer. Discard bay leaf before serving.


This recipe yields 6 to 8 servings.


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