- Richly flavorful and hearty camp stew from the Rocky Mountains.
Serves/Makes:6 or more hearty bowls
- 1/4 cup (60 ml) olive oil
- 5 garlic cloves, chopped
- 4 lbs (1.8 kg). short ribs, chunky cut for stew boneless or with the bone
- 6 large carrots, chunky cut
- 5 good sized potatoes, chunky cut
- 4 parsnips, cut chunky
- 15 brussel sprouts
- 2 good sized onions, chunky cut
- coarse ground pepper and salt, to taste (use generously)
- 5 bay leaves
- 2 cans beer (We like Coors, use what you like)
- dumplings, optional
- In a larger cast iron dutch oven, brown the short ribs and the garlic in the olive oil.
- Add two cans of beer to the meat after it is browned well.
- Add all the vegetables and mix lightly.
- Cover the dutch oven and place on a good fairly hot heat, and cover the top of the dutch oven with your charcoal too, so it heats from the top and the bottom.
- Cook for 2 hours.
- Remove the charcoal from the lid and just prior to serving, make BISQUICK brand or your favorite homemade dumpling recipe and drop them onto the top of the stew pot and let them steam for about 5-7 minutes until light and fluffy.
- Serve and enjoy!
- Use beef short ribs, or try elk or deer!
You can make this same recipe at home for a great fall and winter meal too! Use your cast iron dutch oven and place it covered in the oven at 350-375 for a good 2-3 hours.
I like to add a good sized quart or so of fresh mushrooms to the stew just prior to dropping the dumplings on the top. That way they are lusciously tender with the meat and vegetables and done when the dumplings are!
If you like, add either a tablespoon of horseradish or other herbs or flavorings you like to the dumplings for a GREAT spark to the meal!