40 Mile Beef Stew Recipes

40 MILE BEEF STEW

Steps:

• Brown stew meat in the Dutch Oven and cook with diced onions until well done.
• Peel, dice, and par boil the vegetables until nearly done.
• Brown the link sausages in seperate frying pan. Add sausage drippings to the stew meat if desired.
• Add vegetables to meat and onion mix to nearly fill the Dutch oven, add liquid as needed.
• Top with link sausages and then the slices of Mozzarella Cheese.
• Cover and let simmer until well heated and cheese is melted.

FORTY MILE STEW

Steps:

• Using your camp stove or 15-18 briquets, brown the meat cubes in a 12" Dutch Oven. Just as the meat finishes browning, throw the mushrooms in. Remove from heat and make sure none of the meat cubes have stuck to the bottom. Layer the potatoes slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning. (Kent would add a dash of steak sauce for more flavor.) In whatever order you like, layer the tomatoes, peppers, and onions. Place the sausage patties over top of the last veggie. Bake slowly with 6-8 briquets underneath and 15-18 on top. Add fresh charcoal after an hour and cook for another 30-40 minutes. With only the moisture that cooks out of the vegetables for liquid, this ends up being more like a casserole than what we typically think of as a stew. Ten minutes before you're ready to serve, remove the charcoal from the lid, place the cheese slices over the sausage patties and replace the lid. The cheese slices will melt in about 5 minutes. Make sure when you serve that you get part of each layer.Spiced with More Tall Tales - Soups, Stews and Chili

IRISH BEEF STEW

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.