Julie's Thick and Tasty Beef & Smoked Sausage Camp Stew

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READY IN: 2hrs 30mins
Recipe by Julesong

Before I began making my own, I really wasn't that fond of stew. Then I began making up a special concoction for SCA events - a stew that was an easy clean-up (in other words, not gloppy or thickened with flour and so the bowls were easy to rinse out) but was still thick and flavorful. It was a hit with the crowd and I found myself liking it, too. This is a partially make-ahead meal... it's good for camping weekends because you can make part of it up ahead of time, cut up the rest of ingredients, and take them along with you in containers for easy adding when it comes time for cooking. People smell this cooking and come running. :)

Ingredients Nutrition


  1. Combine the Thick Stuff ingredients and simmer until soft.
  2. Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you.
  3. Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above.
  4. Put them into containers (I use Ziplock bags) to take with you.
  5. Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag.
  6. When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover.
  7. Add the spice mixture and stir well.
  8. Put over heat (I've done this with propane campstoves and in covered Dutch ovens with charcoal -- both ways work fine) and simmer for 1 hour.
  9. Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness.
  10. Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.

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