|Dutch Oven Recipes > Wagon-Master Camp Stew|
|2-3||lb. boneless chuck roast||1||tsp. sugar|
|1/2||cup flour||2||Tbs. worcestershire sauce|
|1||tsp. salt||1/2||tsp. paprika|
|1||tsp. pepper||1/2||tsp. tobasco|
|1/4||cup olive oil||5||carrots; peeled & sliced|
|1||large onion; diced||4||stalks celery; sliced|
|1||head garlic; minced||6||medium potatoes; diced|
|1||quart hot water||1||lb. bag frozen corn|
|2||packets brown gravy mix||1||lb. bag frozen petite peas|
|1||packet mushroom gravy mix||1||lb. bag frozen green beans|
|2||bay leaves||15||oz. can kidney beans|
Trim excess fat from meat and cut into 1" cubes. In a medium size bowl combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.
Heat a 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.
Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, paprika, and tobasco. Stir to mix completely. Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes.
Stir in remaining ingedients and bring contents to a boil. Cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.
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