This recipe was discovered years ago in a Field & Stream magazine. It was aptly named "Hunter's Stew" NOT so much for the idea of preparing a stew from whatever game the hunter brought home .. but rather to have an easy and simple meal ready for the unlucky avid hunter who comes home empty handed after a long tiring day in the woods. Yeah, I know ... sounds like a bunch of crap to me too.
Surprisingly enough, it is the closest you will find to creating your own version of "Dinty Moore" beef stew.
2 pounds lean ground beef
6 - 8 large potatoes sliced, diced, cubed, peeled or unpeeled (whichever option you prefer)
4 -6 large carrots peeled and sliced
1/2 medium onion diced
1 pound (16 ounce) bag frozen peas (optional)
1 small can Cream of Mushroom soup
1 small can Condensed Tomato soup
1 small can Cheddar Cheese soup
salt and pepper to taste
In a 3 quart slow cooker (crock pot), pack ground beef covering the bottom. Amply season with salt and pepper. Layer potatoes over the ground beef. Layer carrots over the potatoes. Add onion and peas if preferred. Top with Mushroom, Tomato and Cheddar Cheese soups. There's no need to try stirring them together since they will form into a sauce on their own later. Cover and cook on medium temperature for at least six hours or until carrots become soft. When the carrots and potatoes have reached the desired consistency, stir the contents allowing the ground beef to break up into smaller pieces and serve.
No comments:
Post a Comment