Lumberjack Stew Recipes

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LUMBERJACK STEW (CROCK POT)



Lumberjack Stew (Crock Pot) image

This stew is good on a cold day. I got this recipe from a family friend years ago, and I'm so glad she shared it with me. She didn't saute her sausage before cooking, I added that step to help get any extra grease out before cooking, so you can omit that step if you prefer or if you have lean sausage. I used a 2 qt. CrockPot for these quantities. If you double this or add a few extra veggies, you will need a bigger pot.

Provided by Mommy2two

Categories     Low Protein

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/2 lb kielbasa
1/2 small onion, diced
1/2 cup carrot, sliced
2 medium potatoes, peeled and chopped
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/4 cup rice
2 cups water

Steps:

  • Slice sausage into about 1 inch slices and saute with the diced onion until onion is soft, but not cooked through.
  • Place everything in 2 quart CrockPot, stir gently to mix, and cook on low 6-8 hours.
  • Note: Once everything is mixed, you can place the pot in the fridge over night, and just put it on to cook in the morning.

Nutrition Facts : Calories 495.8, Fat 26.5, SaturatedFat 8.4, Cholesterol 49.8, Sodium 1762.2, Carbohydrate 49.5, Fiber 4.2, Sugar 5.2, Protein 15.1

LUMBERJACK STEW



Lumberjack Stew image

I was looking through some of my TOH cookbooks and came across this recipe.It was sent to them by Bonnie Tetzlaff from Scandinavia,Wisconsin.The way her recipe was written serves 6,but I cut it down to serve 2 with enough for leftovers.Her's also included frozen pearl onions,but since I didn't have those on hand, regular was used.Submitted to "ZAAR" on February 27th, 2009.

Provided by Chef shapeweaver

Categories     Stew

Time 2h15m

Yield 3 serving(s)

Number Of Ingredients 16

1 lb boneless pork, trimmed, and cut into 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 garlic clove, minced (I used minced garlic from a jar )
2 cups water
1/2 tablespoon lemon juice
1 chicken bouillon cube
1 bay leaf
3 medium carrots, peeled, washed and diced into 1 inch cubes
1 medium sized onion, cut into chunks and seperated
1 1/2 cups frozen green beans
1 1/2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika.
  • Mixing until meat is well coated.
  • Over medium high heat,brown pork in oil in a large dutch oven.
  • Add garlic, and cook for 5 minutes.
  • Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
  • Cover and simmer for 1 hour.
  • Add the carrots and onions, cover and simmer for 40 minutes.
  • Then add beans , cover and simmer for 10 minutes.
  • Mix together cornstarch and cold water, stir until smooth, add to stew.
  • Bring to a boil,and stir for 2 minutes.
  • Remove bay leaf.

Nutrition Facts : Calories 451.6, Fat 27.7, SaturatedFat 8.7, Cholesterol 101.5, Sodium 772.2, Carbohydrate 19.5, Fiber 4.5, Sugar 6.2, Protein 31

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