This one of my favorite fall recipes. It’s a hearty stew that tastes great made over the campfire or the stove, and is sure to leave you feeling warm, cozy, and full. It’s also a great dinner to have during hunting season, because it can be made with deer meat as well. Between the cast iron, beef, and deer, this meal is super rich in iron, and is great for replenishing your iron stores. After a long day out in the cold, this is the ultimate comfort meal.
Ingredients:
- 1 yellow onion
- 1 cup chopped carrots
- 3-4 stalks of celery
- Bag of frozen peas
- 4 large yellow potatoes
- 1 tbsp. minced garlic
- Garlic salt
- Oregano
- Parsley
- Salt and pepper
- Worcestershire sauce
- Olive oil
- 3 pounds of meat (we usually do 2 lbs beef and 1 lbs deer)
- Rice flour
- 5 cups of beef broth
- Cast iron pot
Recipe:
- Chop vegetables, put into bowl, and add I tbsp. of minced garlic.
- Dice potatoes, keep separate from vegetables.
- Oil and heat up your pot.
- Put meat in a large bowl. Add Garlic salt, pepper, and a sprinkle of Worcestershire sauce.
- Add meat to pot, one pound at a time, and brown. Once brown remove.
- Add chopped vegetables into pot with 1/4 cup of beef broth, and cook until onions become transparent.
- Pour 5 cups of beef broth into a bowl, slowly add ¼ cup of rice flour, and whisk.
- Add broth, meat, and potatoes into the pot with the veggies.
- Bring to a boil and simmer for at least an hour, until meat is tender. Stirring occasionally.
- Add the bag of frozen peas and stir.
- Add salt, oregano, and parsley to taste.
- Simmer for 15 minutes and enjoy!