Wednesday, December 7, 2011

Bear Stew

Bear Stew

1 package (about 2lbs) bear stew meat
1/2 cup flour
good squirt beef gravy mix
1 small onion, peeled & chopped
4 large potatoes, peeled and chopped
3 cups green beans
3 cups of corn
2 large carrots, peeled & chopped
a couple pieces of celery (save the trimmings to cook with whenever you buy celery)
frozen from last year's garden:
handful of tender young turnip
handful of cabbage leaves
handful of brussel sprouts
handful of dandelion buds (very nutritious, and great in any mixed veggie dish)
garlic, salt & pepper to taste
Water to cover all

Bake @ 350°F all day long. The secret to stew is the longer it cooks, the better it tastes. I try to make enough to last three days, although I do sometimes add more veggies on day three. One pot meal, three days without cooking. Yum!

Original Post here.

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