Julie's Thick and Tasty Beef & Smoked Sausage Camp Stew
Ready In: 2 hrs 30 mins
Serves: 8-10
Ingredients
The Thick Stuff
- 5 cups sliced zucchini
- 1⁄2 head cabbage, chopped
- 1 large onion, chopped
- 1 (1 1/4ounce) package onion soup mix
- 3 cups water
- 2 tablespoons butter
The Rest of It
- 2 lbs stewing beef, cubed
- 1 -2 lb smoked sausage, in 1/2 inch sliced rounds
- 4 -5 large potatoes, cubed
- 1 -2 carrots, in rounds (use however many you like, I'm just not that fond of carrots) or 1 -2 baby carrots (use however many you like, I'm just not that fond of carrots)
- 3 stalks celery, sliced or chopped (however you prefer)
- 1 large onion, chopped
- 1⁄2 head cabbage, chopped
- 2 (1 1/4ounce) packages onion soup mix
- 2 teaspoons garlic powder
- 1 teaspoon curry powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground sage
- water, to cover
Directions
- Combine the Thick Stuff ingredients and simmer until soft.
- Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you.
- Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above.
- Put them into containers (I use Ziplock bags) to take with you.
- Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag.
- When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover.
- Add the spice mixture and stir well.
- 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.
- Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness.
- Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.
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