Bill Bob's Bear Stew
He fixed this up -- Right Good. Over an Open Fire.
Featured Pinch Tips Video
- good sized chunk off the haunch of the bear
- good sized boilin' potatoes
- large carrots cut into chunks
- clump celery cut length of your thumb
- large onions diced coarse
- 1 pkg
- dry onion soup mix
- 1/2 c
- 1/2 tsp
- garlic powder or 3 minced cloves
- salt and pepper
- 2 can(s)
- your best beer
- dutch oven or covered oven pan
1If the woods are too far away a nicely veined 3 to 4 pound Chuck Roast will do. "Choice or Prime" preferred.
2Cube the meat to 1/4 the size of you Bull Durham tobacco pouch or to size of thumb from tip to first knuckle joint.
3Git the Dutch Oven jist as hot as ye can git it. Put the Bay Leafs in the bottom (Keep count of Bay Leafs so you can retrieve and remove before serving, They can be a choke hazard). Dump the chunked meat in, sprinkle with 1/2 cup Flour, the Dry Onion Soup mix, and 1/2 teaspoon Garlic Powder or three minced cloves, and a dash of salt and pepper.
4Give everything a good mixin' and cook on high heat for 10 or 15 minutes, while stirring.
5Now back the Dutch oven off the fire a bit and add the Potatoes (quartered), Carrots, Celery and Onions. Don't forget the two cans of Beer. Dump 'em in. Put the lid on the dutch oven, set it on the hot "Coals", scoop a few coals on top of lid, and allow to cook.
6Sit back and enjoy about three rounds of Euchre. Tend the oven with a little gentle stirring every 1/2 hour or so. Should be done in 2 to 2 1/2 hours. If the gravy inside looks a little thin sprinkle on 1/4 cup additional Flour, and give a gentle stir. Cook at 350 degrees if cooking in oven.
7Spoon it up and serve with Corn Bread or Biscuits.
8Do your best to retrieve the Bay Leafs so your pals don't choke and commence a law suit. Hey! Is there any Beer left?