Prep Time: 30 minutes
Cook Time: 55-70 minutes
Submitted by chefaroo
DESCRIPTION
Rawhide! Use 12 inch Dutch oven.
- 2 1/2 pounds stew meat
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1 diced onion
- 1 minced clove garlic
- 1 quart hot water
- 2 package brown gravy mix
- 1 package mushroom gravy mix
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon sugar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon Tabasco sauce
- 5 peeled & sliced carrots
- 4 sliced stalks of celery
- 6 diced potatoes
- 1 pound bag frozen corn
- 1 pound bag frozen peas
- 1 pound bag frozen green beans
- 1 – 15 ounce can of kidney beans
DIRECTIONS
Preheat the Dutch oven with 24 coals on the bottom. Combine the flour, salt and pepper in a large bowl and mix. Add the meat and mix until the meat is well coated. Brown the meat in the olive oil. Add the onion and garlic and cook until the onions are soft. Add the hot water, gravy mixes, bay leaves, thyme, sugar, Worcestershire sauce, paprika, Tabasco and stir well. Bring to a boil then add the carrots and celery and cook for 15 minutes uncovered. Stir in the remaining ingredients and bring to a boil. Put the lid on and simmer for 30-40 minutes with 12 briquettes on the bottom and 6 on the lid. The stew is down when the veggies are soft.
See our Dutch Oven Cooking Tips.