Taldesa gives me inspiration. I agree....a nice "dedicated" thread to Cast Iron camp cooking. However, I don't want anyone to feel discriminated against if you don't use cast iron. If you do use something else, please make that notation in your post.
Beef Stew with Parsley Dumplings Recipe:
Yields: 6 servings
Prep time: 30 min
Cook time: 3 hr
Ingredients:
2 pounds Shin beef or any other stewing meat
3 tablespoons (1 1/2 ounces) well-seasoned flour (add salt and pepper)
1/4 cup (2 ounces) beef dripping
2 medium onions, chopped
2 cups (1 pint) beef stock
1 cup (1/2 pint) apple cider
Pinch salt
Freshly-ground black pepper
1 cup (8 ounces) carrots, peeled and diced
1 cup (8 ounces) turnips, peeled and diced
2 sticks celery, cleaned and diced
12 Parsley Dumplings (see recipe below)
Preparation:
* Cut the meat into 1-inch cubes and toss in the seasoned flour.
* In a large oven-proof soup pot (or cast-iron frying pan or Dutch oven) over medium-high heat, heat the beef dripping. Add the onions; sauté until soft and transparent. Add the beef and fry until brown.
*Stir in the beef stock and apple cider, scraping up any bits sticking to the pan; season with salt and pepper. Bring just to the boil; remove any white scum from the surface. Reduce heat to medium-low. Add the carrots, turnips, and celery, cover the pot and let simmer for approximately 2½ hours or until the meat is tender. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F.
*Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed of.
*Make the Parsley Dumplings. Drop the balls of dough onto the top of the stew, replace the lid, and cook for the last 15 to 20 minutes of cooking the stew. When done, the dumplings should be about doubled in size.
*Ladle the stew and vegetables into a deep dish and surround with the dumplings. Serve immediately with hunks of crusty bread.
*Makes enough stew for 6 people.
Yields: 6 servings
Prep time: 30 min
Cook time: 3 hr
Ingredients:
2 pounds Shin beef or any other stewing meat
3 tablespoons (1 1/2 ounces) well-seasoned flour (add salt and pepper)
1/4 cup (2 ounces) beef dripping
2 medium onions, chopped
2 cups (1 pint) beef stock
1 cup (1/2 pint) apple cider
Pinch salt
Freshly-ground black pepper
1 cup (8 ounces) carrots, peeled and diced
1 cup (8 ounces) turnips, peeled and diced
2 sticks celery, cleaned and diced
12 Parsley Dumplings (see recipe below)
Preparation:
* Cut the meat into 1-inch cubes and toss in the seasoned flour.
* In a large oven-proof soup pot (or cast-iron frying pan or Dutch oven) over medium-high heat, heat the beef dripping. Add the onions; sauté until soft and transparent. Add the beef and fry until brown.
*Stir in the beef stock and apple cider, scraping up any bits sticking to the pan; season with salt and pepper. Bring just to the boil; remove any white scum from the surface. Reduce heat to medium-low. Add the carrots, turnips, and celery, cover the pot and let simmer for approximately 2½ hours or until the meat is tender. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F.
*Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed of.
*Make the Parsley Dumplings. Drop the balls of dough onto the top of the stew, replace the lid, and cook for the last 15 to 20 minutes of cooking the stew. When done, the dumplings should be about doubled in size.
*Ladle the stew and vegetables into a deep dish and surround with the dumplings. Serve immediately with hunks of crusty bread.
*Makes enough stew for 6 people.
Parsley Dumplings:
1/4 cup (2 ounces) self-rising flour
1/4 cup (2 ounces) fresh bread crumbs
2 tablespoons shredded suet
1 tablespoon finely-chopped parsley
2 teaspoons finely-grated lemon zest (rind)
Pinch salt
Black Pepper
1 egg, beaten
In a large bowl, combine the flour, breadcrumbs, suet, parsley, and grated lemon zest (rind); mix together well with a fork or wooden spoon. Season with salt and pepper. Blend in the beaten egg.
Using a lightly floured hand, shape pieces of the dough into balls the size of large walnuts.
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Mild BBQ Sauce
2 - 15 oz. Cans of Tomato Sauce
1 T Chopped Onion
1/2 t Dry Mustard
1 t Chopped Garlic
1/3 Cup Brown Sugar
3 Drops Liquid Smoke
1/2 t Ground Red Pepper
1 t Vinegar
1/2 t Worcestershire Sauce
Instructions: Put together in small saucepan bring to a boil and simmer 15 min. Will have a nice red color. It is a little on the sweet side.
Makes 24 oz.
Takes about 30 min. preparation time.
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Pheasant and Rice
1 Tablespoon Oil
1 Pheasant Quartered
1 Can Cream of Chicken Soup
1 Soup Can of Water
2 Cups Uncooked Rice
2 Cups Frozen Broccoli
Salt & Pepper to taste
Directions
* Preheat and oil dutch oven. Place the pheasant in and cook until browned on both sides
* Remove bird from the oven.
* Add soup and water to the dutch oven and bring to a boil.
* While boiling, add rice, broccoli and spices for taste.
* Return the pheasant to the dutch oven until rice is tender and broccoli is done.
You can also use this for quail.
Serves 4
1/4 cup (2 ounces) self-rising flour
1/4 cup (2 ounces) fresh bread crumbs
2 tablespoons shredded suet
1 tablespoon finely-chopped parsley
2 teaspoons finely-grated lemon zest (rind)
Pinch salt
Black Pepper
1 egg, beaten
In a large bowl, combine the flour, breadcrumbs, suet, parsley, and grated lemon zest (rind); mix together well with a fork or wooden spoon. Season with salt and pepper. Blend in the beaten egg.
Using a lightly floured hand, shape pieces of the dough into balls the size of large walnuts.
-----------------------
Mild BBQ Sauce
2 - 15 oz. Cans of Tomato Sauce
1 T Chopped Onion
1/2 t Dry Mustard
1 t Chopped Garlic
1/3 Cup Brown Sugar
3 Drops Liquid Smoke
1/2 t Ground Red Pepper
1 t Vinegar
1/2 t Worcestershire Sauce
Instructions: Put together in small saucepan bring to a boil and simmer 15 min. Will have a nice red color. It is a little on the sweet side.
Makes 24 oz.
Takes about 30 min. preparation time.
-------------------------------------------------------------------
Pheasant and Rice
1 Tablespoon Oil
1 Pheasant Quartered
1 Can Cream of Chicken Soup
1 Soup Can of Water
2 Cups Uncooked Rice
2 Cups Frozen Broccoli
Salt & Pepper to taste
Directions
* Preheat and oil dutch oven. Place the pheasant in and cook until browned on both sides
* Remove bird from the oven.
* Add soup and water to the dutch oven and bring to a boil.
* While boiling, add rice, broccoli and spices for taste.
* Return the pheasant to the dutch oven until rice is tender and broccoli is done.
You can also use this for quail.
Serves 4
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But, I am hopeful.
